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.

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KHarper0082

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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.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Jul. 1, 2009

Holy sugar overload. There was so much sugar with the fruit it was crunchy. I used fresh cherries and blueberries and could have cut the sugar in half. Too much topping, also with too much sugar The second star is only because my co-workers raved about it. I have quite a sweet tooth and found it impallatable, but the masses said yay. It has tasty potential with all that fresh fruit but just way less sugar.

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jenney

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Reviewed: Jun. 22, 2009

This was the best recipe for crisp I have found! I didnt' have any old fashioned oatmeal on hand, so I used instant oatmeal packets (3)and I only used 1/2 cup butter, no shortening. A little bit of cinnamon was added too. I think next time I will only make 1/2 of the topping, i didnt' use all of it. I did use sweet cherries and only 1 cup sugar instead of the entire amt. It was perfect!

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RACHELOFFICER802

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Reviewed: Jun. 18, 2009

Delicious! I think it's great as is and wouldn't change a thing. I have made it with all butter before (no shortening) and it was great that way too. We loved it.

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Kar1973

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Reviewed: Jun. 10, 2009

Really great recipe! I don't have shortening, so I used another half stick of butter. Added a little lemon juice and zest, sprinkled with lots of cinnamon. With or without ice cream, this one's a keeper. Oh yeah, fresh cherries all the way.

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Sunee'

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Reviewed: Jun. 9, 2009

I have never had fresh cherries baked in a dessert...just the ol' stand-by, canned cherries. I was looking for something different and I LOVED the fresh cherries in this. I also decreased the sugar by about a 1/4 cup and it was PERFECT served with icecream.

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Jennifer

Cooking Level: Intermediate

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Reviewed: May 25, 2009

Very good, better than an apple crisp. I used all butter rather than shortening as well.

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LAURIE409

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Reviewed: May 25, 2009

I tried this recipe this weekend and it was good, but not fantastic. I adjusted the amounts of the ingredients a lot. I used about 3c each of cherries and blueberries, cut the sugar in the fruit to 1c, cut the brown sugar in the topping to 3/4 and eliminated the shortening entirely. I also added a little vanilla to the fruit. Plus, I baked it in a 9x9 pan. I think the key to this recipe is to: 1. Use it as a guideline 2. Adjust sugar amount to your taste 3. Eliminate the shortening

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MrsJest

Cooking Level: Intermediate

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Reviewed: May 17, 2009

This was delicious! I didn't have enough cherries so added raspberries as well, and added a dash of cinnamon to the topping. I also cut the sugar in the filling as others suggested...turned out GREAT!

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KARW29

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Reviewed: May 4, 2009

This was wholly b-jolly sickly sweet! I'm not sure where to start to make it right for us. I'm still trying to figure out how to tone it down so that we can enjoy this one. Waaaaay too much sugar or something, and I did use tart cherries.

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sparkysarah

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Living In: Sheridan, Wyoming, USA

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Reviewed: Jan. 13, 2009

This recipe was so easy and delicious! Everyone wanted seconds! I will definitely make it again.

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Karen B

Cooking Level: Expert

Home Town: Bellflower, Missouri, USA

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Reviewed: Jan. 12, 2009

Awesome, even better with a scoop of vanilla icecream.

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sed_man

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Reviewed: Dec. 31, 2008

I used regular sweet cherries, and it did not come out having the tartness I was expecting (hard to find sour cherries in Fairbanks, Alaska in the winter. The topping also wasn't as crunchy as I was hoping.

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LVS

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Reviewed: Oct. 27, 2008

I made this and only used the butter no shortening like someone else suggested. I used cherries i picked off a tree and this was sickly sweet, yuk.. Way too much sugar.

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Eve

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2008

This was great! Like other reviewers, I left out the crisco and only used 1/2 a stick of real butter. I also cut way back on the sugar in the filling. I used one can of dark red tart cherries and one can of royal anne cherries (no pie filling). I added cinnamon and pecans and it came out perfectly!

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Alexis

Cooking Level: Expert

Home Town: Steubenville, Ohio, USA

Living In: Lyndhurst, Ohio, USA

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Reviewed: Sep. 28, 2008

great! Added a bit of oinnamon, used only butter and cut it to 1 1/2 cups. I used sweet cherries so I only used 1 cup sugar and probably would cut it to 3/4cup next time

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Emma

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Reviewed: Sep. 27, 2008

I just LOVED the topping. I couldn't find the right fresh cherries, and had to go with frozen, which wasn't as good as I had hoped. I'm still giving this a 5 since I think it was my fault going with frozen sweet cherries instead.

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