Reviewed: May 18, 2006

made this with raspberry and blackberry's and it was great, next time I will put a little more shortning so the top will be firmer.

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DOLORES

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Langley, British Columbia, Canada

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Reviewed: May 12, 2006

Really yummy! I used butter instead of shortening, and used frozen berries. I cut the recipe in half too, and used part whole-wheat pastry flour. I did the "dough" in my food processor, and it never really came together, it was just a powdery mixture. I thought it wouldn't work, but went ahead with it anyways and it all came together during baking. These turned out really well. For those of you that said the dough part didn't have any real flavor, it's probably due to the shortening. Shortening has no real flavor (plus it's yucky and bad for you). Try butter, it's so much better!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: May 12, 2006

this was a little bland but still very good! i might try it next time with half butter half shortening. i love the blueberry taste.

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JENNYMAE531

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2006

Cheap and easy - yes. Delicious? Hardly. The blueberry/sugar mix does well, but the crust needs quite a bit of work. This dessert comes out bland and uninspiring. I tried upping the cinnamon and adding vanilla - eh so so. Though i haven't tried it, adding pecans might not be a bad thought. After trying twice, I'm shelving this one.

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J Chapman

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Reviewed: Jan. 30, 2006

These bars are AMAZING. I shared 1/2 the pan with my brother's family and they raved about them as well. DEFINITELY a keeper in my recipe box!

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Mindi

Cooking Level: Expert

Home Town: North Salt Lake, Utah, USA

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Reviewed: Dec. 25, 2005

turn out so beautiful and taste soooo good!

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Na

Cooking Level: Beginning

Home Town: Sham Tseng, New Territories, Hong Kong

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Reviewed: Sep. 14, 2005

Don't get me wrong--these were good enough, and we ate them all--but they didn't really excite me all that much and I doubt I would make them again. Perhaps a different fruit would be better.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 25, 2005

Delicious! Used butter instead of shortening, sprinkled sugar on top before baking. Can't keep my hands off them!

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Laurie S.

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Aug. 23, 2005

I used butter instead of shortening and added 1 tsp. vanilla to the crumb mixture and it was still a little bland. Would be better with ice cream.

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ilovetocook

Home Town: Dallas, Texas, USA

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Reviewed: Aug. 12, 2005

Excellent recipe. Very quick and easy to make and extremely tasty. Everyone at the office loved it. I patted the top layer on to make it as much like a top dough as possible, rather than "crumb" and sprinkled sugar over the top before baking. This gave it that crisp sugary crust like you get on bakery muffins - it worked out very well. Will definitely make again - can't wait to try another type of berry. Thanks!

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DIGIGIRL

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Aug. 8, 2005

Excellent! I used blackberries because that's what I had, and therefore doubled the sugar on the berries. Blueberries would be even better (no big seeds)! Thanks!

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KRISTIN

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Reviewed: Aug. 2, 2005

These were fantastic after they had set for a day. Leave them a day before cutting into them! A few hours out of the oven, they weren't anywhere near as good. Followed recipe as written!

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KAYAKINGQUEENIE

Cooking Level: Expert

Home Town: Springfield, Vermont, USA

Living In: Brookline, Vermont, USA

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Reviewed: Jul. 21, 2005

These are delicious! They are best a little warm with vanilla ice cream melted on top. The crust and crumble topping are great and stay crunchy days later. I used fresh blueberries the first & third time I made these and black raspberries the second. The blueberries is still my favorite. I followed the recipe exactly but I used butter flavored shortening sticks (makes them stay crunchier longer!). This is my new favorite summertime dessert. I still want to experiment with more fresh fruit, I'm thinking of tart cherries. Mmmm!

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Darcy

Cooking Level: Intermediate

Home Town: Sheboygan Falls, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Jul. 19, 2005

Very delicious and pie-like in flavor. I added extra sugar for the topping, but I like things sweet! Thank you!

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JANZOTHEFABULOUS

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2005

super easy to make! I halved the recipe and used an 8x8 pan, substituted butter for the shortening, and used fresh bkuberries. Do use the cinnamon, it really makes the crust.

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KNEELY56

Cooking Level: Intermediate

Home Town: Fort Smith, Arkansas, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Jun. 18, 2005

Excellent! I used frozen berries and it was just fine. Just make sure the sugar is evenly distributed over the berries. I used butter in place of the shortening and some lemon zest mixed with the berries and sugar. Great with a scoop of vanilla ice cream!

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LJ8677

Cooking Level: Professional

Home Town: Pittsburgh, Pennsylvania, USA

Living In: New York, New York, USA

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Reviewed: Apr. 22, 2005

What a fantastic and easy recipe! I halved the recipe and baked it in an 8x8 pan, used 2 cups of frozen berries and it was perfect.

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GlossGirl

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Reviewed: Apr. 20, 2005

Fabulous recipe!! Sooooo easy and quick to make. I used blueberries, strawberries, and apples....My family absolutely loved them! Will definately make these again and again!

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ALSGIRLBC

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Reviewed: Apr. 20, 2005

Good stuff!

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DARLA C.

Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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Reviewed: Feb. 2, 2005

Great recipe! Since there are only the two of us, I cut the recipe in half and baked it in an 8x8" pan. Turned out perfect. I also grated a little orange rind in with the frozen blueberries that I used. Actually, my hubby loved this so much I should have made the bigger size!! Thanks.

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