The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 22, 2008
Very easy to assemble and very tasty!
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Cooking Level: Expert

Living In: Lancaster, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 3, 2008
Made exactaly as is except used frozen (I picked them fresh this past summer) blueberries. Really good and not too many ingriedents. I did have to keep it in the fridge because the berries oozed out when cut warm. Maybe next time I'll sprinkle the cornstarch on the crust layer, before I add the blueberries. Will make again! :)
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Cooking Level: Expert

Home Town: Franklin, Wisconsin, USA
Living In: Oak Creek, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 10, 2007
This was wonderful and quick to make. I put in double the blueberry mixture (because I like my food fruity) and it turned out great! Definitely a keeper!
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Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 7, 2007
My favorite to make cause its so easy and everyones favorite to eat cause they are delicious. I have tried them with different fruit the best is blueberry.
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Cooking Level: Expert

Home Town: Burien, Washington, USA
Living In: Lake Hopatcong, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 25, 2007
These were tasty! I used butter rather than shortening, plus I added nutmeg (just because I love it!) with the cinnamon. Refrigerate after they cool a bit, to help them to stick together & cut easily. Lovely treat! Thanks!
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Cooking Level: Expert

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 21, 2007
These were actually pretty good. I used frozen blueberries, and just baked it for an additional 10 minutes. They came out just fine. I also used butter and sprinkled the bars with cinnamon and sugar. They held together well and were easy to cut and serve.
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Cooking Level: Expert

Home Town: Utica, New York, USA
Living In: Rockville, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 17, 2007
I added a little extra sugar and I added cinnamon and we still didn't care for this. My kids wouldn't eat it and I didn't really like it... kinda bland. I ended up throwing half of it away.
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Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 19, 2007
Delicious! Simple ingredients and simple to make! I made a couple of slight changes -I used butter instead of shortening as per peoples' recommendations, and vanilla essence instead of cinnamon, as that's all I had available. Turned out great! My husband & I got impatient and ate some of it warm with vanilla ice-cream, and then left the rest to cool completely before cutting it into bars. I think it works equally well hot or cold! When I make it again i think I may use slightly less sugar with the blueberry mix (you only need that much if the blueberries are tart), and if I were to serve it as a hot dish then I'd probably use more blueberry filling, to make it more like a pie. Thanks for a wonderful recipe, it's definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 12, 2007
These are very easy to make and very good. Not to sweet.
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Tat
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 5, 2007
Easy to make, I substituted brown sugar. Really good with ice cream!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 21, 2007
boring.
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jrr
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 20, 2007
FANTASTIC! This recipe is amazing. I used room temperature margarine and I didn't find the base too crumbly at all. Also I added the zest of a lemon to the base to give it some zing. My blueberries were on the tart side so I increased the sugar by 1/8 cup and it worked out. This is my new absolute favourite recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 19, 2007
I followed the advice of other reviewers and used butter instead of shortening. I also used frozen berries, straight from the freezer and the result was good although if you do this, you'll need to add to the cooking time by about 15 minutes. It's also a good idea to add an extra tsp. of corn starch and be sure to let them set up for an hour or two before cutting for a clean cut. These would be really good served on a plate with a scoop of vanilla ice cream. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 16, 2007
Delicious! Halved the recipe and baked in an 8 inch square pan. Subbed butter for the shortening and sprayed the baking dish with cooking spray instead of greasing. They popped right out. Can't miss with this one! Thanks.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 13, 2007
Oh man these are so good!!! I did use butter instead of shortening as that's what we had around. My house smells good, the kids LOVE them and it's fruit, so it's healthy, right? These are divine!!!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 5, 2007
Wow, these turned out more like a very wet, rectangle-shaped pie. I had already upped the cornstarch to 4 tsp per another reviewer but this clearly wasn't enough. Oh well. I ended up scooping servings out into a bowl and serving it with a cobbler topping I made and vanilla icecream. <--Yum! Salvaged!
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 4, 2007
made it with blueberries and strawberries as well - turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 2, 2007
DELICIOUS! I am rating this a five, but I used REAL BUTTER as suggested in other reviews. My 9 year old son who has hated every blueberry crisp/bar/muffin I have ever made LOVED it. I also added some sliced almonds to the top crumble. SO good, warm or cold right out of the fridge.
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Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA
Living In: Bailey, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 30, 2007
The crust was tasteless. I made it a 2nd time taking everyone else's suggestion about using brown sugar in the crust and it still wasn't very tasty.
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Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 29, 2007
This was phenomenal!!! I did alter it slightly after reading the other reviews, and did 1/2C. Sugar 1/2 C lite brown sugar, and also added 1tsp of vanilla extract to the egg before adding in . I also used half shortening and half butter. It turned out perfect!!! DELICIOUS!!!
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