Reviewed: Jun. 19, 2006

This recipe was okay, but nothing spectacular. The flavor was fine, but I think I will try it again with more fruit and less topping. I like a very fruity crisp, and in this recipe the crisp topping overwhelmed the fruit. Still, I took it to a BBQ and good good reviews on it.

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philosophia

Cooking Level: Expert

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Reviewed: May 9, 2006

My rating is for the following modifications: I used a bag of Trader Joe's frozen cherries and berries (about 3 cups) because that was all I had and reduced the amount of sugar to 1/2 cup for the fruit mixture. I also sprinkled a little cinnamon over it. I did not use the shortening! You only need 1/2 cup of butter for the topping or it will be greasy. Shortening has no place in a recipe like this. I look forward to trying it with the sour cherries next time.

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ASHLEY_S

Cooking Level: Expert

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Reviewed: Sep. 22, 2005

This is a great recipe...but I also add 2 tablespoons of tapioca pudding mix to the cherries while they sit....very yummy!

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smithgirls

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Reviewed: Jul. 5, 2005

An excellent choice for our July 4th celebration. Easy to fix! I did add slivered almonds to the topping as one reviewer suggested. Perfect. And I added almond extract to the cherry mixture. Thanks for an easy and tasty dessert.

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YLANG

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Reviewed: May 29, 2005

This is the best Cherry crisp made with Fresh Cherry's I picked from my tree. My family loved it going to use this recipe many time. Thanks for sharing your recipe.

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NICETOYSS763

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Reviewed: May 29, 2005

I've made this twice now and it was a huge hit both times. My oldest son was hovering over it while it cooled when I made it for a party last night! I used 2 bags of frozen, no sugar added, sour cherries from Safeway. Followed the directions just as they are with the frozen cherries and it turns out wonderfully!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 20, 2005

So delicious! I used a one pound bag of frozen sweet dark cherries from Trader Joe's. (And cut the recipe in half). Since they were sweet cherries, I omitted the white sugar. For the topping, I used mostly whole-wheat pastry flour. I don't use shortening, so I used all butter, (a little less than called for) and melted it before mixing it in. Added just a little cinnamon too. With my changes I give it five stars. I'll be making this again soon!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2004

Excellent!! I added slivered almonds on top and everyone loved it.

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KARENGILL1

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Reviewed: Aug. 9, 2004

This turned out pretty good. I did have some slight changes. I didn't have enough frozen cherries so I added half the amount in frozen peaches. The peaches and cherries tasted great together and complimented perfectly! I didn't have any shortening so I used 1 c butter. The cooking time seemed right on. All in all the only thing I would change would be to cut down on some of the topping. There was just a bit too much so you didn't taste as much fruit as I'd like to, just a mouth full of sugar! I would say cut the topping by 1/4 or even 1/3. I'm going to experiment to find which is best. Oh also, I had a little juice spill out so it got burnt on the coil. It smelled AWFUL! Just in case, I'd lay down some foil underneath.

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JLLEBOW

Cooking Level: Expert

Home Town: Medford, Oregon, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Jul. 22, 2004

My family had requested that I make cherry crisp for a summer cook-out, and use some of our freshly-picked cherries. I followed this recipe exactly, and it was a huge hit. Everyone raved about it, and I only got one spoonful at the end of the day!

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BEV

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Jun. 19, 2004

I love picking cherries from our little tree in the backyard. This year, we had a bumper crop. My husband and I picked the Montmorency cherries on our anniversary, and I made this recipe for his parents. They can't get out much -- don't drive any more. But they just loved having a fresh cherry crisp. Even ate it for lunch one day. We just picked another 7 cups or so -- and we'll have it again on Father's Day.

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BETHLAWIN

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Reviewed: May 31, 2004

My 4 year old loved this, but it was a little sweet for me. I halved the recipe and it was enough for my family of four with leftovers for breakfast!

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CHRIS730

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Reviewed: Aug. 7, 2003

A delicious, very easy recipe for using fresh cherries from the garden! Very easy for my young granddaughter to prepare.

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GRACE1940

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Reviewed: Jul. 19, 2003

After a long day of picking and pitting 3 gallons of sour cherries, I needed a quick but appealing recipe. This is a wonderfully quick recipe that produces great results. The combination of the crunchy sweetness of the topping and mild tartness of the cherries made for a great finale to my meal. Of course a big dallop of whipped cream only added to the dessert. It was quite popular with all of my family and will be made again! Thanks Gail!

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Marion Johnson

Cooking Level: Expert

Home Town: Kersey, Pennsylvania, USA

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Reviewed: Jul. 17, 2003

This recipe is awesome.. I used fresh cherries and only 1 cup of sugar. I also added sliced almonds to the topping mixture as recommended by another reviewer.. fantastic!

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Laura K

Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 11, 2003

This was a great way to use those farmer's markets' fresh sour cherries that come along only too infrequently. The crisp topping works really well with the sweetened tartness of the baked cherries. I'm sure this would be good with ice cream, but it didn't last long enough for us to try it that way!

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jun. 22, 2003

The recipe is as delicious as it is simple. I made it for a potluck and everyone was asking for the recipe. I used bing cherries (almost 5 cups)in place of the sour cherries and cut the amount of sugar to 1 cup minus 2 tablespoons. I also added sliced almonds to the topping (about a handful). The topping is plentiful which helps to ensure the juices don't escape through it. I plan on making it again for the 4th of July weekend. Thanks for sharing the recipe!

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Kristal S

Home Town: Columbus, Ohio, USA

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Reviewed: May 19, 2003

I made this out of fresh cherries and took it to a party. Everyone raved about it saying it was great. I will definitely make it again!

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Feb. 23, 2003

Yum! My friend gave me some cherries. So I was looking for a recipe for fresh sour cherries and ran across this recipe, and so glad I did! I used 5 cups cherries because that was how much I had.I added 1/2tsp. cinnamon to topping and used all butter, no shortening. Delish! Thanks Gail!

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awesome in tummy

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