Reviewed: Nov. 23, 2009

This recipe has all of the benefits of a cherry pie with none of the fuss. So simple and yummy. Best when served warm and with vanilla ice cream. I did substitute 2 tablespoons of flour with cornstarch because I was using frozen cherries and they tend to have more juice. Perfect.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah CB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2009

delish! only change was I used pancake batter to coat the cherries because I was low in flower. It was awesome.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Iluv2cook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2009

Made this with the first batch of sour cherries this season - everyone in the house absolutely loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Patt

Living In: Spruce Grove, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2009

very delicious

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stefan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

I substituted the butter for the shortening because I was out, but it was delicious! Lots of crumbly topping, which we love!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Becky

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

excellent recipe i made a little alteration and made it with 2 cups cherries 2 cups blueberries it was amazing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kyky616

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2009

we have a hideously sour cherry tree in full fruit right now, and this is the best recipie I have found to date! thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Denise T.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2009

Looked all over for cherries and couldn't fine the sour kind, so we totally changed this up with a bag of frozen triple berries (blueberry, raspberry and blackberry), following the recipe exactly otherwise, it turned out GREAT!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RONDAPAULD

Living In: Fort Collins, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2009

I followed this recipe exactly as it was. I was very hesitant when I started because of the amount of sugar. I now wish I would have cut the sugar in half. it was WAY to sweet, and there is to much topping compared to cherries. It would be ok cutting back on the sugar.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kendall

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2009

Instead of sour cherries, I made this with sweet cherries from one of our trees and it turned out great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

julia229

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2009

Crisp is usually my favorite, but this one was awful!! Turned into a fatty soupy mess! Don't know why I tried a new recipe when mine has always been so good. So disappointed!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

akoffler

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

this crisp was fantastic!!! the topping was sort of cake-y after it was baked, but still delicious. i tried what a few other reviews said and only used 1 cup of sugar and put in maybe a cup more cherries than the recipe suggested. I chose not to put in the cherries with the sugar and flour mixture, and ended up rolling the cherries in it and lining the pan with them. then i just poured the excess sugar/flour over the top of the cherries. My only complaint is how quickly it ran out!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Maia

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2009

VERY sweet. Almost too sweet. But it had a good consistency.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nicole J

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2009

This is delicious, but I made it a little more healthy: I used a fresh berry medley of sweet cherries, tart blackberries and blueberries, so I cut the fruit sugar to 1/4 cup. Then I cut the crisp recipe to 2/3 and replaced the shortening with 1/4 cup of applesauce to make it more healthy. Came out great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kathrynm

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2009

Excellent when skipping the shortening and using fresh cherries! I also used more cherries than the recipe called for to make it extra good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

eibbed0001

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2009

My biggest complaint is I think it really needed more cherries in a 9 X 13 pan and that was with having about 4 1/2 cups in it. It seemed to be all topping to me? Maybe I should have cut back on the topping as one reviewer suggested? Anyway, I had sweeter fresh cherries too, so I cut back the sugar to 3/4 c. white and 1/4 c. brown. I also used all butter in the topping and cut it back to 3/4 cup. I sprinkled cinnamon in the topping too. Mine did not take 45 minutes to be done. It was nearer to 30- 35 minute mark, so keep an eye on it. I think the topping was a little overdone on it even at that, but still really good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gencaf

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2009

I was a bit disappointed. I followed the recipe exactly with the exception of using fresh SWEET cherries. All I could taste was brown sugar with every bite. My husband thinks it would have been good if I had used sour cherries. Next time I will decrease the sugar as suggested and add more oats to make it crunchier and of course, use sour cherries.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nvwifenmom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2009

Very good, but I wish I had made more topping and increased the amount of oats used. Like other reviewers suggested, I cut the shortening, and I also cut the sugar to 1/4 cup because I used dark sweet cherries (frozen). I added a little cinnamon to the topping. Hope to make it with sour cherries soon. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenny

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

This recipe is awesome. It's quick to make and tastes awesome. I didn't have any butter so I substituted 1/4 cup butter margarine and used shortening for the rest. I did add about 1 extra cup of oats to make the top more crumbly. Also, at a higher altitude you only need to bake it for about 25 minutes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KHarper0082

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2009

Great recipe. I used sour cherries from my tree and there wasn't too much sugar for them. The only change I made was to leave out the shortening and to add a teaspoon of cinnamon to the topping mixture. We've had it twice already and loved it. Great topped with milk, ice cream, or whipped cream.

Was this review helpful? [ YES ]
0 users found this review helpful