Reviewed: Apr. 10, 2012

I tried this recipe tonight. The nutmeg was overpowering. The cheery pie mix wasn't sweetened by the topping, even when mixed together when served. I don't recommend this.

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Reviewer:

pluckyduckx

Reviewed: Mar. 2, 2012

My husband and I love this recipe and I didn't change a thing. Perfect the way it is. We even like it better than cherry pie, and easier to make.

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Reviewer:

Paula

Cooking Level: Intermediate

Home Town: Plainfield, Indiana, USA

Reviewed: Mar. 1, 2012

I liked this recipe but made some changes. Concerned about sugar, I reduced 3/4 to 1/2 cup brown sugar and was still pretty sweet...could be less...although may depend on pie filling. I used a jar of Door County Cherry pie filling. Also, I omitted the nutmeg and ground fresh cardomom seed (just a twist)...company loved it with whipped cream.

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Reviewer:

Kristy

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

Reviewed: Feb. 21, 2012

I read the other reviews and made a very successful variation on this. List of modifications: less nutmeg, a double batch of crisp, quick oats (that's all I had), almonds instead of pecans, and softened butter. Instead of pie filling, I used frozen unsweetened cherries (thawed of course). Delicious!

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Reviewer:

LadyJ39

Reviewed: Feb. 12, 2012

I was really disappointed with this recipe. The amount of nutmeg was very disproportionate for my families tastes.

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Reviewer:

BlairRenee

Reviewed: Feb. 8, 2012

Use crisp with all different kinds of fruits. Always comes out perfect:)

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Reviewer:

NURSE_SARA

Reviewed: Jan. 30, 2012

Very good and easy to make. Next time I'd probably cut back just a little on the brown sugar, but that's just me.

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Reviewer:

Lisa B

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Cooking Level: Intermediate

Living In: Thornton, Colorado, USA

Reviewed: Jan. 15, 2012

Didn't have enough rolled oats so I added some granola cereal and clad out fantastic! Will make this again for sure!

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Reviewer:

tjubb

Reviewed: Dec. 24, 2011

I have used this recipe several times and it is perfect! I have revised by making a 9" pie and leave out the nuts since we have a child with a nut allergy.

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Reviewer:

Jen Wurzer

Reviewed: Dec. 23, 2011

Great simple recipe and even better with a few small tweaks. Use real butter, make a double batch of topping and make a super thin bottom crust, squeeze/strain and add the juice of 1 whole lemon to the filling and you have a quickie store made desert that tastes homemade! I made this once and gave a few pieces out to friends and since then they've been begging for the recipe or for me to make them a batch.

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