Reviewed: May 27, 2012

this is one of my favorite recipes on this website! I have made it so many times and have experimented with the ingredients. To make it lighter, I decrease the butter to 1/3c instead of 1/2 and use Splenda instead of the white sugar. Just as good and much healthier!

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Reviewer:

benmelpop

Reviewed: Nov. 19, 2011

Delicious! I made a sugar-free version over the summer (omit the sugar, everything else the same) and it was nearly as good. Not quite, but it was the best sugar-free recipe I could come up with. But, as the recipe reads, this is great! I have to stop myself from eating ALL of the oat mixture.

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Reviewer:

shellerbee

Cooking Level: Intermediate

Home Town: Forest Ranch, California, USA

Living In: Edgewood, Washington, USA

Reviewed: Nov. 2, 2011

A little runnier than I would have liked, but the flavor was terrific. I was lucky enough to have both fresh peaches and fresh raspberries that we had just picked. The combination of fruit was perfect and the buttery oat topping went very nicely. I made these in 4 individual ramekins and everyone really enjoyed these for dessert.

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mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Oct. 30, 2011

You have made me a very happy woman, MCBEALE11! True, the filling needs some modification, but the topping is perfect, and is something I've been trying to find for years. I had a similar recipe in my mom's cook book, called a "crispy cobbler", and I haven't been able to find/re-make it ever since my brother stole the book & lost it. This was absolutely what I wanted. Thank you, thank you, thank you! :D

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Yresim

Home Town: Catlett, Virginia, USA

Living In: San Jose, California, USA

Reviewed: Sep. 16, 2011

I used more oats and strawberries instead of raspberries, and my friends said the flavors popped. It was a very refreshing and rewarding treat

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tabbycat189

Reviewed: Aug. 28, 2011

Have made this twice...the first time with just peaches and I added walnuts to the topping to give it extra crunch. The second time I substituted blueberries from our backyard (what the bears and the turkeys had left for us!) for the raspberries. Even better. I can't wait to try this with apples!

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Reviewer:

mintconditionherbfarm

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Asheville, North Carolina, USA

Reviewed: Aug. 1, 2011

This Recipe is wonderful. I like it because it is so simple and does not contain any wheat. I only gave it 4 stars because mine did turn out a little too juicy in the bottom and the crumble wasn't very crispy. I did however use one large dish instead of small ramekins, maybe that would have helped with both issues. All in all I will be making this again.

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Reviewer:

Darbot

Reviewed: Feb. 6, 2011

This is pure deliciousness. I can't say enough good things about it. I could have licked the pan clean.

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Aim for Peace

Reviewed: Aug. 24, 2010

Excellent, so juicy, I would not add the cornstarch , it is a great summer dessert

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Reviewed: Aug. 9, 2010

I was looking for a gluten free dessert, and this fit the bill. I actually made it with fresh blueberries, raspberries, and blackberries, added a couple of tablespoons of cornstarch to the berries, and made a double batch of the topping. I took it to a bbq and people were going back for seconds. I thought it was pretty good, not fantastic, and would make it again bc it's easy. Thanks!

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