Reviewed: Sep. 23, 2009

This was a great template for me. I used apples, blackberries and blueberries. Cut down the sugar to ~1 cup. Otherwise followed pretty much as written. I love the versatility of this sort of dish. Thanks!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 16, 2009

This was a delicious combination of fresh fruit...of course, I'm a sucker for a good "crisp"! I served it warm with ice cream on top...it was to die for!

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Candy

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Reviewed: Jun. 23, 2009

We cut the recipe in half for an 8x8 pan. We loved it!

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cookinconehead

Cooking Level: Expert

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Reviewed: May 30, 2009

I also cut back the sugar in the filling to 1 cup but also bumped the butter in the topping up to 1/2 cup. It may add a few more calories, but the topping is way tastier this way. Everyone I make this for loves it and wants the recipe!

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snbobick

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Reviewed: May 27, 2009

After reading the reviews, I cut back on the sugar to 1 cup and am glad I did. Great desert, will definitely make it again.

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Karen

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Reviewed: Apr. 12, 2009

Makes a very tasty apple/berry/rhubarb crisp, however, I felt there was too much sugar and cornstarch in the fruit mixture. It did not allow the natural flavors of the fruit to come through and tasted more like a pie filling.

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rijg

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Reviewed: Jun. 27, 2008

Amazing with the following changes: only 1 scant cup white sugar mixed with the fruit and double the butter to 1/2 cup for the topping (actually, I used Earth Balance since I needed it to be dairy-free). I also used frozen raspberry/blackberry/blueberry mix with no problem.

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cnsrizzo

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Reviewed: Dec. 12, 2007

I've made this three times and am making it a fourth this week. I think that it is a beautiful dessert and a low sugar traditional vanilla ice cream or unsweetened whip adds a creamy flavour while not contributing to the sweetness. My family and friends cannot get enough of it!

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doca

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Reviewed: Aug. 23, 2007

Soooo good! Made for two summers now, using fruits from my garden and neighborhood. I follow pretty much as written but usually add extra fruit and a bit more cinnamon. Hard to beat.

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Renee

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Reviewed: Jul. 11, 2007

It was delicious but very runny. Cut back on the white sugar or add more cornstarch.

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jodk02

Cooking Level: Expert

Home Town: Lambert, Montana, USA

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Reviewed: Feb. 3, 2005

Followed the exact recipe oce, never again:(

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Chels and JJ

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Shrewsbury, Massachusetts, USA

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Reviewed: Aug. 13, 2004

Fruit combo was good...that part tasted great. The topping was chewy and not good at all. Would never use oatmeal in a topping again...too chewy..definitely not a good "crisp" recipe. Will use the fruit recipe with another crumble/crisp topping recipe.

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AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

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Reviewed: May 18, 2003

I thought this was really quite good, but I think it was way too sweet. I used 2 cups of rhubarb and 3 cups of tart granny smith apples, plus 3 cups of unsweetened frozen mixed berries. Next time I would reduce the sugar by at least 1/2 a cup. Also, and I don't know why, but after 35 minutes the top was *very* brown, even black in some places, and the apples and rhubarb were still a bit crunchy. I scooped the black parts off and it all got gobbled up anyway. Maybe the top got too brown because I substituted margerine? Don't know. Will make this again.

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ZOO66

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Reviewed: Sep. 9, 2002

I've made this recipe twice this summer, each time with different rhubarb/berry combinations. It's great every time. Also low in fat compared to other crisp recipes.

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