Reviewed: Oct. 15, 2011

I always get raves when I make this. It's more healthy, not having alot of butter. I also use whatever fruit I have on hand, or from the garden or freezer. It always turns out great. I doubt that the recipe would feed 18 though! More like 6. I like to add walnuts to the crust, also.

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Reviewer:

tish

Reviewed: Aug. 7, 2011

I heard alot of YUM YUMs when my family ate this. I too, didn't use the called for two cups of white sugar. I cut it in half which made it the perfect amount of sweetness for us. Thank you for sharing such a delightful recipe!

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Reviewer:

RAZZBERY1

Cooking Level: Expert

Home Town: Albany, New York, USA

Reviewed: Aug. 5, 2011

The taste is there - the consistency is not. I used rhubarb, strawberries, raspberries, blueberries and nectarine as my fruit. May make again - probably will try a different recipe first though.

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Reviewer:

greekqt

Reviewed: Jul. 14, 2011

Delicious using any fruit. I usually use less than 1 1/2c white sugar. It just isn't necessary.

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Reviewer:

gev

Reviewed: Jul. 6, 2011

This tasted great and was devoured by my family in minutes. Gave it 4 out of 5 stars bc we reduced the 2 cups of white sugar to 1 cup of white sugar like the other comments suggested.

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Reviewer:

Cara

Cooking Level: Intermediate

Home Town: Oxford, Massachusetts, USA

Living In: Worcester, Massachusetts, USA

Reviewed: Jul. 5, 2011

Decent. The topping was a bit of a let down though

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Reviewer:

kdenton

Reviewed: May 17, 2011

I was disappointed because I was looking forward to flavor of rhubarb and it was gone. But those who thought it was too watery, just cook it longer and it will get as thick as you want.

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Reviewer:

healthycooker

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Nov. 11, 2010

I made this using 2 c. frozen strawberries, 1 c. frozen raspberries, 1 c. frozen blueberries, and 2 c. apples. I used 1 c. brown sugar for the 2 c. white, and eliminated the cinnamon in the topping. The crisp was too sweet; next time, I think I'll halve the amount of sugar in the fruit mixture. Overall it was delicious, especially with vanilla ice cream. ;)

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Reviewer:

Rhys Eoin

Cooking Level: Intermediate

Reviewed: Oct. 3, 2010

Very good crisp. I cup this recipe in half to use an 8X8 pan. I picked up a winter banana apple from my farmer's market and did not like it just raw, cut up, so I decided to use it in this crisp. The combination of the apple with the berries and the crumbled oat topping was delicious. I also had to use frozen berries, but they worked great. Overall, we really liked this crisp.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: May 1, 2010

I halved this recipe, and quartered the sugar for the filling, and still found it a little sweet. A good base recipe, though. I used blueberries, peaches, strawberries, and rhubarb, all frozen, and the flavor was good, but next time I will let the rhubarb sit for awhile in the sugar mix to get softer.

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