Reviewed: Jul. 23, 2008

Delicious! As suggested, I used a bit more fruit and added some diced fresh peaches (had them around and they needed to be used!). Outstanding with some vanilla ice cream.

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Kim

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Reviewed: Jul. 22, 2008

So very yummy! Even my DH who doesn't really like blueberries tried this and thought it was good. I did cut the butter down on this but other than that I didn't change it. Very easy and tasty for little effort!

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angenalex

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Reviewed: Jul. 21, 2008

Your father loves this recipe.

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karen

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Reviewed: Jul. 20, 2008

This is a wonderful receipe. I made it with only blueberries and raspberries. I also put in a scant teaspoon of tapioca, so it would not be too runny, however I put a little to much. Will use less next time. I also used only 2 1/4 cup butter. The full amount would have been just fine. I also used only 1/2 of the white sugar in the berries, only because I do not like it too sweet. Everyone in my family thought it was an excellent dessert.

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michiganfoodie

Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Jul. 18, 2008

this is a delicious recipe! The only thing i would change is add less butter. I made mine with 2 1/2 sticks and you can really taste the butter in the crumble. It is good though!

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dabney123

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Reviewed: Jul. 17, 2008

This was a super tasty and pretty dessert! I tweeked things a little for what we had in the fridge and b/c of other reviews. I only used 1 cup of butter, threw in a few more spices, cardamom was a complimentary flavor, and I subbed 2 tsp honey for white sugar in the fruit, which was a pint of blueberries, a cup of raspberries, a quart of strawberries, a quart of blackberries, and 2 fuji apples(so probably twice the fruit of the recipe). The apples gave it a great texture, and the two sticks of butter were just right. The whole family loved it and I'm sure it will grace our table many more times in the future. It did make a lot so we might half the recipe next time, but it was a perfect amount for a potluck or bbq. Thanks so much for this yummy recipe!!

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thamesarino

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 16, 2008

I downsized the recipe (made it for an 8x8 square pan) and used frozen berries, but I thought this was just okay. A lot of crisp and not much berries. I'll keep searching for the ultimate berry crisp!

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Jacquita

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Centreville, Virginia, USA

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Reviewed: Jul. 10, 2008

I gave it fours stars because I changed it slightly. I nearly doubled the fruit which made for a perfect balance of filling and crust. Of all the desserts available at our 4th of July block party pot-luck, this one was gone before everybody had been through the line! Thanks for making me look so good!

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Addie

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Long Beach, California, USA

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Reviewed: Jul. 10, 2008

This was so great! It just disappeared everyone loved it so much. I only used 2 cubes of butter (3 sounded like way too much) and it turned out fine. I probably used more berries than it called for, I just dumped all 3 packages in the bowl with out measuring, but it turned out awesome.

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Janelle

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Reviewed: Jul. 9, 2008

This was very good! I used blueberries, peaches, some strawberries, blackberries and rasberries and used half brown and half white sugar on the fruit and added a little lemon. I did use all the butter in the crisp mixture...it needed it. It did make A LOT of topping, so next time I'll probably add more fruit. It was yummy!

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SATCI

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Reviewed: Jul. 8, 2008

This is a great summer dessert. I think I may cut the crisp recipe in half and just do 1 layer on the top instead of 2 layers. It was a tad too much butter for me. But overall, great for a bbq!

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PutzFrau

Home Town: San Francisco, California, USA

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Reviewed: Jul. 8, 2008

This was very yummy!! I have a mulberry tree in my backyard so I used mulberries in place of the three berries when I made it. It turned out great. This is a keeper!!!

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TRESAB

Cooking Level: Expert

Home Town: Martinsville, Ohio, USA

Living In: Blanchester, Ohio, USA

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Reviewed: Jul. 6, 2008

This was easy & very good. I used mostly fresh raspberries because that's what I had. It really would be good with any fruit mixture, frozen or fresh.

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Melissa

Cooking Level: Expert

Home Town: Morehead, Kentucky, USA

Living In: Bonnieville, Kentucky, USA

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Reviewed: Jul. 5, 2008

Really good, can't go wrong with this.

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Chefstacie

Cooking Level: Professional

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Reviewed: Jul. 5, 2008

Excellent! I used frozen berries but otherwise followed the recipe exactly and it was very tasty. Not too sweet, nice crunch on top and the bottom layer soaked up the juices which gave it a twist. Everybody loved it. It also goes farther than I expected because it's so filling. So much better than a boring old pie!

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Plain Jane

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Reviewed: Jul. 3, 2008

easy to make. i used a package of frozen berries plus a pint of fresh blueberries. i only put 2 tbsp sugar on the fruit (instead of 3), and i added some lemon juice for the crisp mixture, i used 1 cup unsalted butter (at room temperature, which made it easy to mix together). i recommend adding a bit of salt to the mixture (i.e. 1 or 1 1/2 tsp salt) OR, preferably, use salted butter for the crumb mixture. enjoy!

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katie

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 1, 2008

Fabulous! The blackberries don't soften down like the raspberries but still an awesome dessert to add to the family favorites!

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Rachel Wadsworth

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Mission Viejo, California, USA

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Reviewed: Jun. 29, 2008

Just made this earlier tonight. Followed the recipe using blueberries and blackberries for the fruit. My only other tweak was the addition of a couple of tablespoons of demerara/turbindo sugar in place of half the white sugar and fruit mixture. We LOVE this! Easy to prepare and tastes terrific.

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sophia

Cooking Level: Expert

Home Town: Wiggins, Mississippi, USA

Living In: Biloxi, Mississippi, USA

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Reviewed: Jun. 29, 2008

Excellent recipe! I cut the whole recipe in half (but used more than half the original amount of berries) and used an 8x8 pan. On the advice of another reviewer I reduced the amount of butter for the crisp and it came out just fine. I can't imagine how rich and buttery it would have been with all that butter. Not necessary! I used all blueberries..they are in season right now and the grocery store had a sale so I went with it! I would love to try this recipe with strawberries and peaches and maybe rhubarb too. The idea to put half the crisp on the bottom, cover with fruit and then sprinkle the rest of the crisp on top was a great one. The crisp ended up being held together and almost pie-like instead of wet fruit underneath a thick layer of crisp. I also added a few tsp of cornstarch to the berries so they wouldn't come out too juicy. Next time I will use brown sugar in the berries instead of white and also toss in a little lemon juice. Had this still warm from the oven with a big blob of cool whip. Yum!! Thanks for sharing this recipe! Definitely a keeper!

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krista v.

Cooking Level: Expert

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Reviewed: Jun. 29, 2008

Oh Good Heavens, this is soooo yummy! With every bite, my guests "ooohed" and "aahed." I followed one reviewer's suggestion and just softened the butter and mixed it right in, instead of cutting it in. It worked perfectly, and this crust/topping is amazing! Thanks for the recipe!

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