Reviewed: Jun. 21, 2009

I was a real hit @ home & work! I didn't use any blackberries though cause only had raspberries & blueberries. I will make again!

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Picky Eaters

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Reviewed: Jun. 20, 2009

I reduced the amount of crust because of several comments. Even though the cobbler turned out terrific, I wish I had made more crust. I used 1/2 blueberries and 1/2 peaches, about 6 cups total. I also reduced the butter to one cup and melted it. What a terrific recipe! I will definitely make it again.

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homeontherange

Cooking Level: Intermediate

Home Town: Tenmile, Oregon, USA

Living In: Cody, Wyoming, USA

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Reviewed: Jun. 18, 2009

This was delicious! I used frozen berries, rinsed and drained and actually used about 6 cups total (2 cups of bluberries and 4 cups of a triple berry blend). I've made it twice and will definitely make it again!

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leahfaye

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Reviewed: Jun. 18, 2009

YUM! I followed the recipe to the tee. I just tweaked the berries. I used 4 cups of blueberries and 2 cups of raspberries. Perfect!

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reggaewoman

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Reviewed: Jun. 17, 2009

This was perfect. After reading a review that used frozen berries I was a little nevous. I made sure I thawed and DRAINED the berries well because I used a frozen berry mix. I made this for my hubby, I don't like raspberries or blackberries (seeds) but this was over the top(I had to taste it). Even my semi picky 5 year old liked it. Thanks for a great one!

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LUV2COOK

Cooking Level: Expert

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Reviewed: Jun. 16, 2009

Exactly what I was looking for!!! It smelled SO good while cooking. Followed recipe exactly, except only used raspberries. I liked the ratio of fruit/crisp. Also liked all the butter - YUM! This is excellent, and so easy! Will be making this lots and lots!

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Ingrid Alma

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: La Pine, Oregon, USA

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Reviewed: Jun. 13, 2009

This WAS excellent. I had many compliments on it. Like others suggested I used double the fruit and it was perfect. You do need just the touch of some kind of sweetener on your fruit to bring out the juices. Splenda works fine.

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April

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Reviewed: Jun. 13, 2009

WOW! This is great!!! I have a feeling that this is a pretty basic crisp recipe that can be used with most fruit! This was really good. I love blackberries and will probably try it with just the blackberries next time. Thank you so much for a great dessert!

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Jeannette H.

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Reviewed: Jun. 10, 2009

This recipe could use one improvement, that would be more fruit. The ratio of fruit to crisp was not right. Next time I will use a few more cups of fruit. I used black berries, raspberries and strawberries. I liked that the finished product wasn't too sweet ... it was perfectly balanced with sweetness and tartness. I didn't have butter so I used "I Can't Believe It's Not Butter" baking sticks (basically margarine). It came out better than I thought even without the real butter. I will definitely make this again! Thx!

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Beeaditude

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 5, 2009

I had friends coming over and thought this would be good. I didn't have any fresh fruit so I used two cans of pie filling (Peach and strawberry) and left out the sugar and the nutmeg. It was awesome! I'll use this recipe a lot!

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Tammy

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Reviewed: Jun. 2, 2009

I halved this recipe because there are only 2 of us... I melted the butter to make it mix easier into the dry ingredients, and found that worked fabulously. I cut the butter to one stick for a 1\2 recipe, and used Whole Wheat flour... and I feel the butter was still a bit too much, but it tasted heavenly. I used fresh blackberries, blueberries and strawberries from my wholesale club, and I really liked the combo. I think next time i might use just strawberries and blueberries, and cut the butter back even further, adding some applesauce instead to keep it moist. Really good recipe. Love the idea of a top and bottom crumble!

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BrennanX2

Cooking Level: Expert

Home Town: Severna Park, Maryland, USA

Living In: Clayton, North Carolina, USA

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Reviewed: Jun. 1, 2009

the "crisp" part was swesome ! My father-in-law, who is a picky eater, loved this. I only had blueberries/strawberies, but it was still good. highly recommend! Thanks !!

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debby

Cooking Level: Intermediate

Living In: Leonardtown, Maryland, USA

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Reviewed: May 31, 2009

This was very good. I added at least an extra cup of berries and I think it could of handled even more. This makes alot of crumble mixture. I used splenda on the berries and smart balance butter. I diced up my butter and used my food processor to cut it into the flour mix. Worked out great. I used all 3 types of berries but the majority were blackberries. This totally rocked with a scoop of vanilla ice cream! Will make again for sure.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: May 29, 2009

This was a good recipe and very tasty! I too used melted butter instead of cutting it in. It came out great! Thanks.

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sandra

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Reviewed: May 28, 2009

This was good, but not great, and the presentation needs a little help. The dish came out runny, but I think that's because I used frozen berries, which is what I had on hand. I definitely suggest sticking to fresh if possible. I may play with this recipe.

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heavensshadow

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 27, 2009

I have made this twice and both times used strawberries instead of the blackberries. I also DID NOT add the sugar to the berries. I did melt the butter completely and then used my hands to mix in the oat mixture. When serving this hot, I would serve it with ice cream and if serving at room temp, I would do whipping cream that is lightly sweetened.

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RBOCHNER

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Reviewed: May 26, 2009

My fiance loved it!! He put it in his book of favorites!

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Stacy Rowenhorst

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Reviewed: May 25, 2009

This was delicious and I didn't feel guilty eating it. So easy...my family raved!

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Molly

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Reviewed: May 18, 2009

My 9 year old daughter and I made this last night. It was the BEST crisp we have ever made!! My only change was I used a squirt of honey on the berries instead of the sugar. We ate it warm with vanilla bean ice cream on top-SO YUMMY!!

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