Reviewer:

Bitermonkey

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jan. 12, 2009

Fantastic recipe! I was a little unsure about the cornflakes but it turned out awesome! The only thing i did differently is that i cut down the sugar. I used 2 Granny smith apples (tart) and 2 Fuji (sweet) and only 1/4 cup of sugar with the fruit. In the topping i only added 1/4 cup brown sugar instead of 1/2 cup. Next time i would cut the brown sugar down to 1/8 cup because it was still very sweet, but this might just be a personal preference. EXCELLENT! will make again!

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Reviewer:

*Lisa*

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

This is requested every Thanksgiving. I freeze cranberries in Nov. just to make this later. I also double the topping recipe and use oatmeal.

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Reviewer:

maureend

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 3, 2008

Very good, but I would double the amount of "crisp" used, as it did not cover the entire dish as is.

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Reviewer:

S. Chance

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Reviewed: Oct. 30, 2006

I exchanged the cornflakes for rolled oats, added 1/4 tsp cinnamon to the topping and suggest the sugar be decreased. This disappeared quickly at my house! They want more! I only gave it 4 stars because I feel it is a just little too sweet. Thank you to who ever submitted this! I've wanted a good Cranberry recipe for a long time.

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