The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 7, 2009
Delicious and easy. Best served warm with vanilla ice cream.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 3, 2009
Easy to make and this recipe was a big hit with my co-workers. Word of caution, if you use frozen fruit, be sure that it has been thoroughly defrosted and drained otherwise you will get a lot of excess liquid in the bottom of your crisp. I used froze blueberries and ran into this problem. I elevated the pan to let the liquid pool then drained it off and then the crust was crisp like it should be. If I hadn't done that the crust would have been soggy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 31, 2009
Very good. I did cut down on the butter a bit and it still was nice a crunchy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 30, 2009
I have made apple crisp with a top and bottom before at the request of my spouse. I made this with previously frozen mulberries picked from our new mulberry trees. Thank you for the inspiration!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 29, 2009
Having the crisp on the top and bottom is genius. I have made this with a few different berry combinations and it's perfect every time. Serve it warm with ice cream-fantastic!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 28, 2009
Very simple. I semi-thawed rasperries and blueberries and it turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 27, 2009
Five stars for being so fast, easy, simple and very tasty! I followed the ingredients exactly except that my fruit was frozen. I also melted the butter in the pan it was going to cook in, (as another viewer suggested). Worked out just fine. I think it took me all of 10 minutes to put together and throw in the oven. Definitely will be doing it again.
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Paso Robles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 25, 2009
I've made this recipe twice, it's wonderful. The second time I didn't add any white sugar to the fruit, I reduced the brown sugar to 1 cup and reduce the butter by half. I used fresh peaches and blueberries and it was sooo yummy!
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Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 24, 2009
Following the advice of other reviewers, I cut the amount of butter in half and also used only 1 cup of sugar for the crumble. I used fresh peaches and blueberries for the fruit which were already so sweet that I didn't add the white sugar. This dessert was so delicious it got gobbled up at a dinner party and I got requests to make it for subsequent dinners!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 22, 2009
This turned out pretty well for me. I cut down the butter to 3/4 cups and I was quite pleased. Can't imagine using the amount the recipe calls for. Only other thing I did different was to bake at 375 deg for the first half hour, then turned down for the remaining time to 350 deg. It came out perfect and in 45 minutes. Only reason I didn't give it 5 stars is because of the butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 22, 2009
Yum! This was the yummiest crisp I have ever eaten. I used frozen strawberries & blueberries and cut the butter amout by one stick (due to other reviews). Turned out great.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 21, 2009
My reaction to this recipe: Me saying "ehh"...(picture me with my lip curled up and my nose scrunched after i took my first bite). I made this last night for some friends who were coming over for dessert and game night...and they thought it was just "ok" too. What a bummer to make something for guests & it NOT turn out yummy(I chose it because it was rated really high). I was highly disappointed I spent time & money to make this (berries arent cheap when they are fresh)... this recipe uses too much butter (cut it in half people)... there's not enough sugar (use 2-3 times as much, and add a touch of salt)... the flour/butter/brown sugar/oats part of the recipe turned MUSHY (i cooked it for 45 min and it was still a blob of mush)...for sure...not worth it. Im not sure why this recipe got so many good ratings... maybe those who rated it have never tasted a GOOD berry crisp? My advice: try a different recipe than this one so you wont be disappointed too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 20, 2009
If you are wondering whether to try this recipe I have to tell you that it is a MUST! I had some blueberries that were just beginning to get soft and a bag of apples in the cellar. I used about 2+ cups of apples and 4 cups of blueberries and also cut back on the butter to 1 cup as other reviewers suggested. Also, didn't have rolled oats on hand so used 5 packages of instant oatmeal(in various flavors!!!) In a word....Yummy!!! This is definitely one of the best berry crisp recipes around. Can't wait to try it using other fruits. Many thanks Polly! =)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 19, 2009
Oh my, this was fabulous! Lasted only 2 days at my house. I used strawberries & blueberries & cut back on the butter to 1 cup. I can see where this would be highly adaptable to other fruits. Can't wait to make it again.
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Flower Mound, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 18, 2009
So good! I also did as some reviewers suggested and used frozen triple berries and only 1 cup of butter. My whole family liked it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 18, 2009
Delicious! I've made this twice; the first time with three different berries; the next was all blackberries. I prefer the one-berry version, and while the recipe does call for a lot of butter, it absolutely makes a difference. I served it warm with ice cream - yummmmm....
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 17, 2009
This was so easy and so good! Everyone in my family loved it.
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Photo by edaMama^^

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 17, 2009
Really good! I used frozen berries (blueberries, raspberries and blackberries) and let them thaw out for about 30 minutes. I followed the recipe exactly (except for the nutmeg which I didn't have!) and it turned out great. The bottom crust is a bonus! Got lots of compliments. Hated to admit how easy this was to make. This will stay in my recipe box for sure!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 15, 2009
This is the best crisp recipe I have ever used! It has a generous amount of crisp in relation to the berries. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 14, 2009
Wild blackberries grow in abundance around our neighbourhood. After picking with my daughters we looked for a crisp recipie. This is the one I found. I used a mix of about 3 1/2 cups fresh blackberries and 1 cup of fresh blueberries. The rest of the recipe I left the same. It was fantastic! I found it tasted the best when it was warm with a little vanilla ice cream.
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