Reviewed: Apr. 29, 2013

I loved these! They're addicting. I ate four on the first day I made them. I made them pretty close to the directions. I did not substitute for butter or use more sugar. I used a blueberry/raspberry/blackberry mix. The only thing I will recommend: do not use frozen fruit. I was in the freezer section looking for frozen cranberries when i realized I would have to switch to this recipe, so I just grabbed the bag mix. Everything turned out okay, but I did drain a lot of liquid after thawing the berries and was concerned with how it would effect the sugar and cornstarch. They still turned out great, I love that berry combo, but I will definitely use fresh next time. I prefer fresh, I was just too lazy to walk all the way to the other side of the store again. Oh, and I did substitute half the sugar for Truvia in both the crust and berries, just to cut down on sugar and calories. Again, they tasted great, so for those of you watching your sugar intake, there is no problem substituting at least some of it.

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Gold32

Reviewed: Apr. 2, 2013

Excellent! I used butter and only 2 cups of flour and 1 cup of quick oats. Yum!

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Reviewed: Mar. 30, 2013

Don't change this recipe! It's PERFECT! Yum, yum, YUMMMMM!

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Jen

Reviewed: Mar. 25, 2013

Yummy! Easy to make, and they smell heavenly while baking! I used all butter instead of shortening for flavor. I was tempted to add vanilla or almond extract, but these are yummy without either. I used what fruit I had on hand...a 10 oz bag of frozen raspberries, 2 cups diced peaches and about 1/2 cup of raspberry jam, just to be sure I had enough of a fruit-to-crust ratio. Baking time was right-on. :)

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cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Mar. 24, 2013

I made this yesterday for supper and my family really enjoyed it! It is such a quick and easy recipe...and we all equated it to a crumble pie....and because I have never made a pie crust, this recipe is perfect and can now be my go-to pie substitute. I took others suggestion of using butter instead of shortening, and I used a canned strawberry pie filling for my trial run, but I look forward to trying this with a variety of frozen fruits I have.

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CookinCanada

Cooking Level: Intermediate

Reviewed: Mar. 15, 2013

These are SO good! We have lots of blueberry bushes and I'm always looking for ways to use up the ones from the freezer. Particularly this time of year when I know that the fresh ones are right around the corner. These fit the bill perfectly. I added a bit more sugar to the berries and used brown sugar for the crust and added a whole extra tablespoon of cornstarch to the filling. Num!

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Valid

Reviewed: Mar. 14, 2013

I made mine with 1/2 brown sugar substitute from splenda and half sugar. I did not care for the crust and topping much, would have preferred a graham cracker crust or cobbler crust. Filling was spot on.

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Jess Farnsworth

Reviewed: Mar. 13, 2013

At first I thought these might crumble and fall apart. They baked beautifully. The recipe is just fine as written. I always keep a big bag of frozen berries from the large warehouse store in my freezer. The raspberries, blueberries, and boysenberries made for a perfect filling. To error on the sweet side, I sprinkled a bit more granulated sugar over the berries once they were spread evenly over the crust. The bake time was perfect for a light golden topping. Delicious!

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Cookin'Cyn

Cooking Level: Expert

Home Town: Lancaster, California, USA

Living In: Salmon, Idaho, USA

Reviewed: Mar. 12, 2013

Super easy and absolutely fantastic! The family loves them! I did mine with Strawberries. Yum!

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Azawada

Cooking Level: Beginning

Reviewed: Mar. 9, 2013

I made this recipe exactly as written, except substituting margarine for the shortening, which I didn't have on hand. It turned out wonderfully, not too dry, just perfect. I used blackberries, but I think any berry would work. Thanks for sharing this recipe.

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