Very good. Does not taste sweet at all - the sugar just adds a little depth to the flavor.

Excellent! After trying many recipes, I think this is my favorite. I made it exactly according to the recipe other than using only about half of the amount of the cinnamon/sugar sprinkled on top. For my own taste, I would probably cut down a little on the sugar next time, as my husband and I both prefer our desserts a little less sweet than most people. I would probably also use more cornstarch, since it came out pretty liquidy. (But my peaches were a bit overripe and very juicy.) A lot of people have commented that there isn't enough topping. The recipe calls for a 2-quart baking dish - that's an 8x8" pan. It sounds like a lot of the people are using 9x13 pans - that has nearly twice the surface size, so of course the topping isn't enough for that size pan. In an 8x8 pan, the topping was enough to just cover the top completely. With more batter in that size pan, the topping might not cook all the way through. But with that said, I do agree that the amount of peaches was a bit much for that size pan and the amount of topping. I'd probably only use 6 peaches next time, for the same size pan. For a 9x13 pan, I'd probably increase the peach mixture by half, and double the topping.

Wow! What really surprised me was the intense almond flavor (from the seeds, I guess). I have a serviceberry tree, but I've only eaten the berries fresh or put them in muffins and scones before. Maybe it was the berries I used, since they were very ripe and the seeds were a bit large, but the pie tasted like some sort of almond torte rather than like fruit. That's not a complaint - it was very good, just unexpected. If I hadn't made it myself, I'd probably wonder if the crust was made from almonds, or if there was a layer of marzipan under the filling. I made the filling exactly as written, and It was thick enough to hold together nicely. I see no reason to add any additional thickener unless perhaps you don't pre-cook the berries. Instead of a 2-crust pie, I made it like I make my Concord grape pie -- a single crust, with a flour/sugar/butter crumb topping.

Delicious! Didn't use the mint because I didn't have any, but it was still great.

I was looking for a recipe that would only take one or two apples, and didn't make a large amount, so this seemed promising, especially since we love apple cake. But we thought it was WAY too sweet with the sugar/cinnamon mixture on top. It might be OK if that were left off entirely, or if you only use a light sprinkle of it.

I made this exactly according to the recipe, and was very disappointed. It wasn't bad, but it just tasted like Italian bread crumbs. I couldn't taste the shrimp, basil, or eggplant. Even my husband, who likes bland food, thought it was very blah. I see in hindsight that most of the people who gave this a 5-star review used far less breadcrumbs, and usually added more shrimp and/or more veggies such as bell peppers or mushrooms. I wouldn't make it again without serious modifications, but then it wouldn't be "this" recipe, it would be a different recipe.

Very good, and very easy. I followed the recipe exactly, using fresh raspberries plus a handful of fresh blackberries. (I might have had slightly more than 2 cups overall.) This is a cake-type topping rather than a biscuit-type topping. I did notice that the texture was slightly sticky (maybe from the sugar on top getting caramelized?), and I guess that's what some reviewers mean by "gummy", but I didn't mind it at all. I personally prefer a biscuit-like topping, but this was good and easy and my husband loved it, so I'm sure I'll make it again.

I didn't care for this at all. I followed the recipe exactly other than only using the garlic powder, instead of both garlic powder and fresh garlic. Even so, all I could taste was the paprika and garlic. It totally overwhelmed the flavor of the scallops. My husband liked it, though, so at least it didn't go to waste.