Reviewed: Jan. 18, 2008

Yummy Yum Yum DEELICIOUS. I only wish I could find some tart cherries.

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ZOINKS

Cooking Level: Beginning

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Reviewed: Jan. 6, 2008

This was good. I used Old Fashioned Oats--not instant, just b/c I like the extra texture. I think you could use either. Very sweet, obviously with the pie filling. I think next time I will make my own cherries in syrup and use less sugar. Good though.

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Reviewer:

C_WHITES_

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Reviewed: Dec. 9, 2007

I was really looking forward to trying this recipe, but I was disappointed. I followed the recipe exactly, but the topping didn't come together well - I don't think there is enough butter in the recipe to make the dry ingredients for the topping form correctly, and I don't think the butter should be melted first. I have a tried and true Apple Crisp recipe from my Grandmother, and the topping for that always turns out crunchy and delicious. From now on I'll be sticking with Grandma's topping for all my crisps.

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erinmarie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Dec. 6, 2007

You'll want to serve ice cream with this dessert to tone down its richness. I wouldn't eat this dish without 'Breyers Natural Vanilla' ice cream because it's very sweet and rich but in a good way. Unless you have quite a few people to feed, you shouldn't need to double the recipe either. I've never seen anyone use melted butter to make crisp but I would recommend using hard butter from the fridge and mashing it with a fork into the dry ingredients. It should be a crumbly texture sprinkled onto the cherries. If the topping gets creamy and has the consistency of cake batter, it will stay that way when cooked and you won't get the desired 'crispy' consistency of the topping.

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Holly Berry

Cooking Level: Expert

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Reviewed: Nov. 1, 2007

This was very good. I followed some other reviews and omitted the nutmeg and doubled the crumble. Next time I think I will add the pecans and omitt a bit of the butter for my taste also may use some extra pie filling.

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BunnyGirl

Cooking Level: Expert

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Reviewed: Aug. 15, 2007

Perfect! I made this with a classroom of elementary students. It came it delicious; it was so easy!

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JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: May 29, 2007

Excellent! I made this once with cherries, and now I'm trying it with apples. I really love the crispy crust, and I think I'll make it with the crust on the top and bottom. Great with vanilla ice cream. Thanks!!!

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Ranessa

Cooking Level: Beginning

Home Town: Stockton, California, USA

Living In: Reno, Nevada, USA

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Reviewed: May 23, 2007

The first time I made this I went by the recipe. This time I changed it up a bit. I made my own cherry pie filling then just dumped all the crumble ingredients in my food processor, not melting the butter. I used 1 cup of flour, 1 cup of oats, 3/4 cup of brown sugar, 3/4 cup of butter and a pinch of salt. I added almonds to my cherry pie so didn't put any nuts in the crumble. I also omitted the cinnamon and nutmeg because I really didn't care for the way they 'marry' with the cherries.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Feb. 11, 2007

Easy and adequate, but not stellar. Will probably not make again.

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Endiqua

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2007

Great recipe but cut back the cinnamon and nutmeg for a smoother taste. Really does whip up in minutes. An 8x8 pan was too big, would work with a double recipe. Overall a quick and tasty dessert, once the cinnamon was reduced.

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Sara

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Reviewed: Jan. 10, 2007

It was really good. I think it would have been really good if I had added more frozen fruit. In my case, I used frozen blackberries and that tasted really good with the cherries.

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Jackie B

Cooking Level: Beginning

Home Town: Gaffney, South Carolina, USA

Living In: Bitburg, Rheinland-Pfalz, Germany

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Reviewed: Nov. 25, 2006

The nutmeg was overpowering to the cherries. I might try the topping with apple but it was too funky for cherries. I dont think Ill make this again.

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Nov. 17, 2006

I doubled the recipe and put into a 9x13 pan. I added 1/3 c. butter to the 2/3c. butter stated. It wasn't very crispy, so I think I added too much butter. It still was good, and we added ice cream, (a must!), so all n all we liked it.

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Rebecca H

Home Town: Santa Cruz, California, USA

Living In: Plumas Lake, California, USA

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Reviewed: Jul. 11, 2006

I just wasn't overly impressed with this dessert, though it was very quick and easy to through together. Would do in a pinch. Would cut back on the nutmeg.

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DAELITH

Home Town: Memphis, Tennessee, USA

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Reviewed: Jul. 6, 2006

Very tasty and EASY dessert. My boyfriend and son absolutely loved it. Next time, I will cut nutmeg down to 1/4 tsp...was a little too "nutmeggy", but very good, nonetheless. This would be good with blueberries/apples/peaches too, I would bet.

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RUBYBIRD

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Jul. 3, 2006

Awesome! I usually use one cup each of the oats and flour and skip the nuts (although they would be a good addition). You have to serve it warm with vanilla ice cream-it's a real treat.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 3, 2006

I made this dish for a cookout and it was a hit. It was very easy to make. It was great served warm with vanilla ice cream. I will definately be making this again.

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Marandi

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jun. 11, 2006

This was very good, although I thought the nutmeg was a little overpowering in this dish . I will be making it again, but just cut down the amount of nutmeg. I'd like to try it with a different fruit also. I served it with french vanilla ice cream. Yummy, and super easy to make! Thankyou!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: May 13, 2006

It was a big hit for my out of town company and easy to do while I was busy making dinner. I premixed and set aside. I used Raspberry instead of the Cherry, I had it on hand. I would have prefered to use a smaller pan than 2-qt because I would have liked it thicker. I even had my guests ask for seconds (although I though it was kinda sweet by the end of my first serving). Would have been great with Vanilla ice cream of whip topping.

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SUNANGEL719

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Loveland, Colorado, USA

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Reviewed: Mar. 18, 2006

This was really yummy! I made some changes though. 1st, I mixed 1/2 cup of light cream cheese, 1 tsp almond extract, and 1 tsp vanilla extract in to the cherry pie filling. And, I changed the pecans to almonds, and it was REALLY good! Fresh whipped cream went with it perfectly.

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