Reviewed: Jul. 14, 2002

Great recipe for those summer months when strawberries and raspberries are easy to come buy. The entire office loved it! I found that the topping wasn't "crumb like" next time I'll try it with less butter too - maybe that will make it drier.

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Reviewer:

Megan

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Highland Heights, Kentucky, USA

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Reviewed: Jun. 26, 2002

Very good recipe-would suggest using a bigger baking dish, the one I made overflowed in the oven. Used half of the butter for the topping, raspberries, strawberries and blueberries, and buttermilk instead of yogurt and it still tasted really good. Will definitely make again!

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Barbi

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Reviewed: Jun. 8, 2002

This recipe was awesome! I didn't have any raspberries to put into it, but used blueberries and strawberries. Absolutely delicious. Will make again!

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Patty

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Reviewed: Apr. 20, 2002

Excellent recipe. I used my own, frozen, raspberries for the entire recipe (since I didn't have any strawberries on hand). I didn't have any yogurt, either, so I replaced it with sour cream. It came out delicious (albeit with more calories per serving...).

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MIHAELA

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Reviewed: Nov. 12, 2001

This has become a staple in our house now, my 18 month old loves it and is quick and easy. Absolutely delicious.

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BAYLENE421

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Reviewed: Aug. 1, 2000

Tastes delicious, but with that much butter it ought to. It isn't too hard to make, just cleaning berries and stuff. I found that cooking it for 45 minutes was more than sufficient time. The recipe calls for 75 minutes. My Buckle would have been black by then. It really is yummy.

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