Reviewed: Aug. 14, 2009

I baked this in my cafe in Germany today. I've never baked a crisp before but blueberries are on sale and I found this recipe. I made it with only blueberries and added an extra 400gr, almost 2 cups. I stayed with the original amount of sugar, Germans don't like their desserts too sweet. I also 'make' my own brown sugar by mixing white and molasses and I only used one cup. If you use the recommended amount of butter it will crisp beautifully w/o having to spray the top with aerosol oil (as previous reviewer recommended). Next time I will double the amount of crisp so I can have a nice thick crust on the bottom ( it will cut and serve better that way) and a bit more on top. I am so pleased to have found a good crisp recipe that I can use with all berries and that's easy to make. I'm going to try making it in 2 pie pans next time.

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Ute Laune

Cooking Level: Professional

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Reviewed: Aug. 14, 2009

I use 4-1/2 cups of blackberries because I have them growing in my backyard all summer. I have made this recipe 4 times in several weeks and it never sticks around long. My 4 year old and 1 year old are crazy for it. Family members are offering to pick me blackberries to make this crisp. I cut the butter in half and it still turns out great. If you want it to really crisp up on top, you can coat it with a little bit of cooking spray.

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Crackerthecat

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Reviewed: Aug. 13, 2009

It tasted really good with vanilla ice cream, however I thought it was a bit dry.

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NNF000

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Reviewed: Aug. 13, 2009

Outstanding! I used fresh fruit and this was just wonderful. Next time I think I'll try to reduce the amount of butter as there is quite a lot in this recipe. This would be fantastic served warm with ice cream.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Aug. 12, 2009

I used all blueberries since that is what I had. If you use a whole berry like this, it is necessary to crush the berries (just slightly) before adding the little bit of sugar it recommends. I thought the idea of crisp on the bottom was an excellent idea, and liked the crisp okay myself. I personally thought it was a little under-sweet and had a bit much butter (will adjust this the next time I make it), but I made this for several friends and they LOVED it. One even took a to-go container for later! The most popular way friends seemed to enjoy it was with a small scoop of vanilla ice-cream and a dollop of whipped cream. While it wasn't my favorite dessert, it received rave reviews and I will make it again with the adjustments above. I anticipate other forms of berries might not need the extra sugar, but if you are using blueberries or another tart berry I would recommend it.

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AWray

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

I did not care for this. What a waist of my berries. :(

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MARCIH

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Reviewed: Aug. 12, 2009

This is delicious, but I have to admit, the amount of butter it uses is frightening!

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absorge

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Reviewed: Aug. 10, 2009

Wow is this fantastic. I've made it multiple times with just blackberries, triple berries and it is a huge company hit. I've made it 3 times this season. Just yesterday I made it with fresh picked wild blackberries. I did use two TBL's extra sugar. I even made it with six cups berries and double the sugar. Excellant. Company gobbles this with 1/2 and 1/2 on it or ice cream and return for seconds. Never any left overs with this recipe!

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EMERALDMIST

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Reviewed: Aug. 2, 2009

I was looking for a recipie for the saskatoon berries I just picked, but couldn't find any, so I tried this and just replaced the fruit mixture. Its, good, but really sweet. I thought I would love this, since it has a top and bottom crust, (my fav.part) but this is just too much! It definatly needs to be served hot with ice cream!

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WERFLY

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Aug. 1, 2009

I added twice the cinnamon and nutmeg....and an extra TBS of sugar to the berries. It was AMAZING! Better than I expected for sure.

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Wingnut83

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Reviewed: Aug. 1, 2009

Made exactly according to the recipe (except substituted old fashioned oats for rolled oats...didn't have the rolled ones on hand). I made 2 pans this morning, one for a potluck/celebration later this evening and one for my family. Came out FANTASTIC!!!

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April

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Reviewed: Jul. 31, 2009

A little too sweet for me so I'll definitely use less sugar next time but I loved the topping! The idea to put some on the bottom of the pan and then berries and then more topping is great!

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SYRAH4689

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jul. 29, 2009

Yummy! not enough blueberries. Mine turned out flat.

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thunderbolt

Home Town: Holland, Michigan, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 28, 2009

I cut the butter in half and gave the berries a squirt of lemon along with the zest. An outstanding berry recipe! This yummy treat always disappears in no time!

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Diva

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Jul. 27, 2009

LOVE! Super Easy! I cute the recipe in half and used fresh blueberries! Delicious!

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white streak

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Reviewed: Jul. 26, 2009

What an easy recipe! I halved the recipe and used 2 cups of fresh blueberries instead of the suggested 1 1/2 cups. It turned out yummy!

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Kimsyl

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

This was so easy to make and really tastes great. I did cut back on the butter as was suggested (used a little less than a cup), will probably use 1 cup next time as the topping was just a little dry. I also didn't add the sugar to the berries and that was fine. The only other change I made was to use half whole wheat flour and half white flour. The bottom crust is a nice change. Its almost more like a bar than a crisp. Next time I'll also increase the berries to 2 cups of each. Will definitely make these again. They are good served hot or cold.

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Chrissie

Cooking Level: Beginning

Living In: Royal Palm Beach, Florida, USA

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Reviewed: Jul. 25, 2009

This was awesome. I wouldn't change a thing

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Meatball

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Reviewed: Jul. 23, 2009

This was good! I made mine with all fresh fruit and used strawberries instead of blackberries. The crispy top was so delicious. The only change I would make would be to use 2 cups of each fruit instead of 1 1/2.

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