Reviewed: Aug. 26, 2008

I prepared this recipe as directed and was not impressed. I decided to try it because of the great reviews, but wish now that I would not have wasted the ingredients:( The crisp was way, way to sweet, there was too much topping for the amount of fruit, and why the recipe calls for shortening-I'll never know--it just makes a greasy, slimey mess--YUCK! I have made many a cherry crisp and this one was the worst--sorry.

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

Reviewer:

arloteton

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

Reviewed: Aug. 7, 2008

This was great! I used only 1 C of sugar and it seemed to be plenty sweet, just the right balance of tart and sweet really. YUM!

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

Reviewer:

Plady

Cooking Level: Expert

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

Reviewed: Aug. 6, 2008

This recipe is awesome! There is no need for 1/2 cup of shortening. I used more than 4 cups of cherries. I served this with whipped topping, but will be sure to serve it with vanilla ice cream next time.

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

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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

Reviewed: Jul. 20, 2008

This was my first time baking with cherries, but I'll certainly try it again. Wish I had read through the comments and reduced the amount of sugar, but will do that next time. The bin of cherries from the farm stand was more than 4 cups, so I just tossed them all in. This is a CHERRY crisp after all. I wondered about the shortening in the topping, but went with the flow. Sometimes we get a bite of that shortening in the topping and it is just icky. Will keep this recipe on file but skip the shortening.

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

Reviewer:

LouiseCol

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Discovery Bay, California, USA

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

Reviewed: Jul. 19, 2008

this was wonderful, it is even better the next day warmed slightly in the microwave

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

Reviewer:

cindy

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

Reviewed: Jul. 13, 2008

Very good. I used cherries fresh picked from my grandparent's cherry tree. The only thing I did different was use 6 cups of cherries instead of 4. I made two of these, one with 4 cups and one with 6 cups, giving the one with 4 cups to a friend. I used 6 in my family's because there was a lot of topping and I had way too many cherries, and I thought it would be better if it was a little thicker. Oh and also I heated up the cherries, sugar and flour before I baked it so that it wouldn't be so runny. Just brought them to an almost-boil so it thickened it up a little =]

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

Reviewer:

Lyndsey

Cooking Level: Expert

Home Town: Oswego, Illinois, USA

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

Reviewed: Jul. 10, 2008

This was very good I made it twice (good cherry year) and it worked out well both times. I did add two more cups of cherrys and melted the better before I mixed it into the crumble.

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

Reviewer:

BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa, USA

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

Reviewed: Jul. 9, 2008

This tasted like a sticky gooey substance, definately not cherry crisp. Maybe I did something wrong I don't know.

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

Reviewer:

autzak01

Home Town: Phoenix, Arizona, USA

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

Reviewed: Jul. 6, 2008

Really good. I used regular bing cherries and used only 3/4 cup sugar and it was still great. I may even reduce to 1/2cup next time. Makes a lot of crisp, I could have used another cup or so of cherries for the fruit part. First time making a cherry anything. Hulling them was really a labor of love, but worth it. If you have a convection oven, turn down the heat and start checking for doneness about 15minutes ahead of time.

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

Reviewer:

Kelsolake

Cooking Level: Intermediate

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

Reviewed: Jul. 6, 2008

I used fresh sweet cherries, whole-wheat flour and no shortening. I omitted the white sugar completely, and it turned out plenty sweet. I did add cinnamon as suggested, and it was a nice touch. This recipe does make far too much topping. We probably had nearly an inch on top of the fruit. I served it warm with vanilla ice cream. It was well received.

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

Reviewer:

Chandra

Cooking Level: Intermediate

Home Town: Goddard, Kansas, USA

Living In: Wichita, Kansas, USA

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

Reviewed: Jul. 4, 2008

Good stuff! I only used 1/2 cup of butter and it still worked out well for me.

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

Reviewer:

IndyGirl

Cooking Level: Intermediate

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

Reviewed: Jul. 1, 2008

Wow! This cherry crisp is fabulous and easy to make! I made this recipe as directed for the most part. The only change I made was that I omitted the shortening. The topping was perfect without the shortening. My family gobbled it up and asked for more! What a great way to use fresh sour pie cherries!

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

Reviewer:

Nancy M.

Cooking Level: Intermediate

Home Town: Springville, Indiana, USA

Living In: Brownsburg, Indiana, USA

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

Reviewed: Jun. 18, 2008

This was really easy. I used all butter instead of butter and shortening. Also used tart cherries because that is what I had on hand. I felt like something was missing. My cherry pie recipes calls for almond extract so I may add that next time or some cinnamon like in apple crisp.

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

Reviewer:

amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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

Reviewed: Jun. 18, 2008

This is my first year of sour cherries and my first attempt at a cherry crisp. It turned out WONDERFULLY!! I didn't have enough for the full recipe so I cut it in half and cooked it in an 8 x 8 glass baking dish. I took the others' suggestions about the shortening & instead used 1/3 cup butter when I cut the recipe in half. I also sprinkled a bit of cinnamon on top before I baked it. I'll DEFINITELY make this again.

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

Reviewer:

LES09

Cooking Level: Expert

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

Reviewed: Jun. 16, 2008

Excellent! This is the second time I've made it, and it is a pleaser for adults and children. I agree with others, the shortening is definitely not necessary.

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

Reviewer:

Stefanie

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

Reviewed: Jun. 13, 2008

this was pretty good, served it hot with vanilla ice cream. used cherries from the tree we have out back, so they were maybe a little too sour for this recipe? i think i might try something else next time, but still very good. very easy to make.

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

Reviewer:

ecwright

Cooking Level: Intermediate

Home Town: Boyertown, Pennsylvania, USA

Living In: Lynchburg, Virginia, USA

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

Reviewed: Jun. 9, 2008

Well the crumble was great and overall the recipe is great however I used sweet cherrys since thats what I had in the freezer. I cut down sugar to 1 cup but wish I would have cut it down even more. Next time I will try 1/2 cup or less.

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

Reviewer:

RDighton

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

Reviewed: Jun. 2, 2008

This was pretty good. I didn't use shortening though and it was still tasty. You could use any fruit for this recipe. I also melted the butter and poured it over oat mixture. Just make sure you drizzle enough butter over all dry ingredients, otherwise the flour stays too "floury". I should have used a little more than 1/2 cup butter for that.

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

Reviewer:

Shanna

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

Reviewed: Mar. 8, 2008

Great tasting cherry crisp! I did replace the white sugar with maple syrup to make in more healthy and I did not use the crisco again for health reasons. 1/2 cup butter was plenty for the topping. Thanks for the recipe.

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