Cheery Cherry Crisp Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 17, 2013
I love everything the recipe suggested, but I did not care for the basil with fruit. None of my family liked it either, and I'd say we are pretty adventurous with our foods. Not trying this again.
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Cooking Level: Intermediate

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Reviewed: Mar. 10, 2012
This is so good! I didn't't have the fresh basil or rhubarb so just made it without and it was delicious. We have a cherry tree so this was great with ones we had to freeze.
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Reviewed: Jul. 17, 2011
Yum!
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Cooking Level: Intermediate

Home Town: Clarence, New York, USA
Living In: Walworth, New York, USA

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Reviewed: Oct. 1, 2010
This recipe is excellent. I love the flavor the basil adds. The first time I made it I used cherries and rhubarb. The second time I used plums and rhubarb. It came out a little runny, but it's either because I didn't have enough cornstarch, or because the plums need to be cooked a little to get out some of their juice. It was excellent also.
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Cooking Level: Expert

Living In: Ellensburg, Washington, USA

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Reviewed: Jul. 20, 2009
would have been way better without the basil
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Reviewed: Sep. 3, 2008
Very delicious and super easy! Wonderful way to use fresh, sour cherries.
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Reviewed: Jul. 13, 2008
I did change acouple of things. Left out the rhubard and added about 1 t. almond extract to the cherries. Everthing else I did the same, it was very good. P.S. Its even better served warm, with vanilla ice cream.
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