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.

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Reviewer:

eibbed0001

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.

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Reviewer:

gencaf

Cooking Level: Intermediate

Home Town: Connersville, Indiana, USA

Living In: Suffolk, Virginia, USA

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.

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Reviewer:

nvwifenmom

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!

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Reviewer:

Jenny

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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Reviewer:

KHarper0082

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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Reviewer:

MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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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Reviewer:

jenney

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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Reviewer:

RACHELOFFICER802

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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Reviewer:

Kar1973

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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