Reviewed: Mar. 30, 2012

An often requested treat at the firehouse!

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Reviewer:

smellin'smoke

Home Town: Joliet, Illinois, USA

Reviewed: Mar. 18, 2012

This was good buy wasn't crispy. I think the oats soaked up too much of the liquid. I increased the amount of cherries based on prior reviews. Flavor was good but the texture wasn't what I was looking for.

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Reviewer:

JeaneDrake

Cooking Level: Intermediate

Home Town: Ridgeview, West Virginia, USA

Living In: Londonderry, Ohio, USA

Reviewed: Feb. 19, 2012

Used just 1/2 cup butter, no shortening. very good.

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Reviewer:

Lisa

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

Reviewed: Oct. 31, 2011

LOVED IT! I made some changes others suggested and incorporated my own. I ended up with more cherries and less topping: 4 and 1/2 c cherries (I used frozen), 3/4 white sugar, 1/4 cup tapioca (instead of flour) and 1 t vanilla. For topping, 1/2 c flour, 1/2 c rolled oats,1/4 c white sugar, 1/2 c brown sugar. Leave out shortening. Bake in 8x8 or 9x9 for 50-60 minutes. Less topping and more cherries make me a happy girl. Serve with vanilla ice cream. My hubby ate three helpings on his go-round.

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Reviewer:

Luv2BakeGirl

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: New Palestine, Indiana, USA

Reviewed: Oct. 13, 2011

I halved this recipe, but mine came out with the sugar still grainy. I creamed the butter and sugar as directed for the topping, however, it was the butter in the cherry flour mixture that was gritty, I think. Any suggestions? We will still eat it. Thanks Arandygail.

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Reviewer:

TForee

Reviewed: Oct. 1, 2011

I made this for my guinea pigs--I mean, co-workers at the peak of cherry season, following all the instructions...EXCEPT: I used coconut flour rather than wheat flour to make it gluten-free. The results were great-my co-workers loved it and I received many compliments. The only thing is, I've never used coconut flour before, so in the future, I might cover it with foil to keep it from getting too dark in the oven.

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Reviewer:

Emigh

Cooking Level: Expert

Reviewed: Sep. 24, 2011

Delicious recipe! Next time however I will try the fresh cherries without added sugar.

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Reviewer:

Just Lisa

Reviewed: Sep. 17, 2011

My husband made this using Rainier & Sweetheart Cherries and it was so yummy. Everyone loved it!

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Reviewer:

bakerme2

Cooking Level: Intermediate

Home Town: Camarillo, California, USA

Living In: Tualatin, Oregon, USA

Reviewed: Sep. 2, 2011

I really enjoyed this dish! I only had 3 cups of cherries on hand so I substituted 1 cup of blueberries. It turned out beautifully. I love the way the tang of the fruit is not over powered by the crisp mixture. I will definitely make this again

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Reviewer:

Goldie

Reviewed: Aug. 29, 2011

This was yummy! I did modify it a little bit, as I wanted to use up all my fresh cherries. I used about 6 cups of fresh cherries (next time I will cut them into halves instead of using full cherries...makes them easier to eat!). The topping was right on the money for a 9 x 13 pan. I took it out of the oven exactly within the time on the recipe, but I wish I had left it in for a few more minutes so the top would be more crispy. The taste was sensational though, will definitely make again!

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