The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 9, 2007
I add 1/4 tsp to the fruit...and 1 tsp of cinnamon to the topping. Yum! This is probably the best crisp that I've tasted!
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Photo by Traci

Cooking Level: Expert

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 29, 2007
Very Very yummy. I used 1.5 bags of frozen sour cherries a halved the recipe for the topping. This made a great dessert in a decorative pie pan. Will definitely be making again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 10, 2007
used 5 cups frozen berries partially thawed. Omitted shortening. Used 3/4 cup butter. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 26, 2007
Yum! Used frozen pie cherries and will probably still cut back on the sugar next time. I made the topping ahead of time and it keeps well because of the shortening instead of butter.
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Cooking Level: Intermediate

Home Town: Burlington, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 16, 2007
I thought this recipe was delicious! I took another reviewers advice on lessening the sugar, since I was using Bing Cherries. I also took another reviewers advice and added some frozen peaches. I loved it with these changes.
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Photo by Katrina Parry

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA
Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 14, 2007
This was my first attempt of baking with fresh cherries, and it was wonderful! I cut the recipe in half since there were only 2 adult and 2 children eating it. I used 2 1/2 c. cherries and added a tsp. of cinnamon to the topping. Very good! I think next time I will add even more cherries. This recipe is a keeper. Thank you!!
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Cooking Level: Intermediate

Home Town: Elk River, Minnesota, USA
Living In: Sartell, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 12, 2007
Very good, and simple!! I used all butter instead of half butter, half shortening. I also added 1 TB almond oil to the fruit and 1 tsp almond oil to the crumble. I used half fresh cherries and half fresh blueberries for a wonderful combination. Also, before I topped the fruit with the crumble, I added 4 pieces of Neufchatel cheese (1 TB each) to the top of the fruit. Then, I topped with the crumble and baked. The cream cheese gave it a danish-like taste. The crisp was delicious and everyone LOVED
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Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 21, 2007
I used fresh cherries and added a bit of coconut to it. It added a lovely texture and the flavors went well. As for the extra topping I added slivered almonds and i put it in a cake pan and baked it off as well. We saved it and put it on our ice cream.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 14, 2007
This was great!! I made a few modifications according to what others said. I didn't have enough frozen cherries, so I used frozen blueberries to have a total of four cups fruit. (I will have to try the cherries/peaches combination someone suggested.) I also did not use the shortening in the topping, and did not use all the topping that was suggested. Before I baked it, I sprinkled a little sugar/cinnamon mixture on top. This was absolutely one of the best crisps I have ever made, and will definitely make it again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 11, 2007
This was delicious and what a great way to use the fresh cherries that are in season! It is true that this makes a lot of topping, but I like it like that so it didn't bother me. You could half the topping and add more cherries if you like it heavier on the cherry side.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 23, 2007
I tried this recipe when I realized that I had 2 cherry trees in my back yard and an abundance cherries. I made this with fresh cherries, of course, and it turned out wonderfully. It was such a hit that I ended up having to make 3 more for my friends. Great recipe, thanks for sharing it!!
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Cooking Level: Expert

Living In: Granite Bay, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 18, 2007
Our sour cherry tree actually had fruit last year thanks to our puppy who thinks he's a cat (shoo birds!). This recipe came to our rescue as we had buckets and buckets of cherries to deal with. It tasted great. Thanks for the recipe
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Cooking Level: Expert

Home Town: Summerside, Prince Edward Island, Canada
Living In: Kensington, Prince Edward Island, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 28, 2006
This was good, but I found the topping to be a bit thick. I may make this again, but will probably increase the cherries and decrease the topping. It was very tasty with vanilla ice cream or whipped topping.
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Photo by Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 17, 2006
This has become our favorite dessert! It is wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 12, 2006
I used frozen fresh tart cherries without thoVery good with a crispy topping served with vanilla ice cream yum!
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kc

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 16, 2006
This was sooo yummy!!! I did make the following modifications - used 2 cans of sour cherries, and cut the sugar/flour in half. Put in an 8x8 pan. I cut the topping in half and took out the shortening completely (not sure why you would want to add unnecessary trans fat). Also, I used salted butter, which I'm sure helped give the topping its great flavor. This ROCKS with Blue Bell vanilla ice cream.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 29, 2006
I was looking for a "crisp" topping for my mixed fruit (peaches, apples & berries). I used all margarine instead of the shortening. I thought this was the perfect amount of topping for 5 cups of fruit in a 9 X 13" pan. My family thoroughly enjoyed this!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: Coral Springs, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 12, 2006
My mummy makes Cherry Crisp and I wanted to but she wasn't around and I couldn't find her recipe, so I turned to Allrecipes! I (and the lovely guests) loved this piece. I had to cut the flour as one was allergic, and I added tapioca, to make it hold together more, but otherwise, the same. Yum. Eat with Blue Bell vanilla ice cream.
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Photo by Esther

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 28, 2006
Very Good! The only change I made was to cut back a little on the brown sugar. I wanted to make sure the tart cherry taste came through and it did. I will make this again!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Havana, Illinois, USA
Living In: Geneseo, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 23, 2006
i added a 1/2 cup or so more cherries, and also cinnamon and salt to the topping. i think it improved it a great deal. yum!
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