Reviewed: Jun. 21, 2006

Yummy, Yummy, Yummy!

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REDMATT

Cooking Level: Intermediate

Home Town: Westport, South Dakota, USA

Living In: Rapid City, South Dakota, USA

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Reviewed: Jun. 13, 2006

Nothing but rave reviews for this one. I cut back on the topping by using only 1 stick butter, 1 cup oats, 1/2 cup bro sugar and 1/2 cup flour. That was plenty. Wife can't get enough of it.

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CHEFABU

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Bend, Wisconsin, USA

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Reviewed: Jun. 11, 2006

I think the amount the "crumble topping" this recipe makes is a personal preference. As for myself, I like a lot of that. This recipe is one sided though, either 1/2 the ingredients for the topping or increase the amount of fruit. Either way, you will love this dish. It's very good.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Jun. 10, 2006

Great recipe. I followed others suggestions and halved the topping and doubled the fruit. My guests were very complimentary.

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CHARANDTRAV

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Reviewed: Jun. 4, 2006

Fabulous recipe! Loved by everyone that has tried it. This one is definitely a keeper!

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IZOFBLU70

Cooking Level: Expert

Home Town: Billings, Montana, USA

Living In: Little Elm, Texas, USA

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Reviewed: Jun. 1, 2006

Really, really good stuff! I didn't have white sugar so I used brown and less of it. Next time I might add some walnuts to the topping as well??

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: May 30, 2006

This was very good. I took the advice of others and only used 1/2 cup of sugar and personally I could have used a little more. I'll probably go with 3/4 cup next time. I also just used 1/2 cup butter on the topping and that worked perfectly! I also sprinkled cinnamon on the top.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: May 30, 2006

I divided the recipe in 2, baked it in a 8*8 square dish, and added a bit of cinnamon to the topping. This aside, I didn't change a thing and my husband loved it! Thanks!

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XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France

Living In: Ames, Iowa, USA

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Reviewed: May 29, 2006

I loved this recipe, it is exactly the one I have been looking for. It is exactly what my great grandmother used to make in the summer with the ingrediants out of her garden. Thank you so much.

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audidawn

Cooking Level: Expert

Home Town: Windsor, Colorado, USA

Living In: Cheyenne, Wyoming, USA

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Reviewed: May 28, 2006

Very good. Like others, I found that there was too much topping. Next time I'll make only half the topping, and add less sugar to the fruit mixture. With those minor alterations, I'm sure it will receive 5 stars.

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C.C.

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Reviewed: May 23, 2006

I went against every instinct of my baking experience to make this dessert. It is too sweet and too fatty. The natural sweetness of the fruit was masked (overwhelmed) by the sugar. I also found the crunch texture cookie-like, not at all like a true crumble. I had even increased the amount of fruit by 1/3 and still the sugar was too much. I think instead of modifying this recipe I would recommend using another recipe all together!

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Maggie

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Reviewed: May 21, 2006

Made this for my neighbors b'day party last night. Everybody LOVED it, was gone with people having seconds before everybody had firsts!! Everybody asked for the recipe, I don't want to tell them how easy it was! Will make another one today, just for us!

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gallagirl2

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Reviewed: May 19, 2006

THE "CRUMBLE" WAS MORE LIKE COOKIE DOUGH. AND NO MATTER WHAT I DID IT NEVER CHANGED. IT ENDED UP ION THE TRASH. I THINK IT STARTS WITH TO MUCH BUTTER, UPON INVESTIGATION OF OTHER LIKE RECIPES I FOUND THEY USE MUCH LESS.

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MAE

Cooking Level: Professional

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Reviewed: May 16, 2006

I was looking for a recipe to use up my leftover honey-lime fruit salad and came upon this one...I had pineapple, strawberries, blueberries and mandarin oranges in my fruit salad and I drained of most of the juice. I only had 3 cups of fruit and so halved the topping and put in an 8 inch round glass baking dish. Baked at 350 until browned on top....This actually turned out really good! Kids loved it with sweetened whipped cream on top...sooo good!

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: May 16, 2006

My co-workers devoured the whole pan in less than 15 minutes! I think that says it all right there. Glad I made 2 pans so that I can have some more when I get home. Juices were bubbling over before 35 minutes had elapsed so you may want to adjust your cooking time.

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MSCHRIS1221

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Reviewed: May 13, 2006

I used the first of my rhubarb in this dish and it turned out nicely. I added cinnamon to the topping and used about 1/4 c less sugar in the fruit layer and it still came out sweet enough. I'll probably make it again.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: May 13, 2006

Excellent and easy recipe. I have made this three times in the last ten days for family and friends and have received many compliments and requests for the recipe. The only change I made was adding 1/2 tsp. of cinnamon to the crisp as suggest previously. Serve this with ice cream for a wonderful, memorable dessert.

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