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ok, but not a well-written or researched recipe. 1) no thickener was included (e.g. corn starch, tapioca powder, flour) so that the filling is much too liquidy, basically fruit and very runny juice 2) no casserole size or depth is indicated, so it's a guess 3) nothing is mentioned about whether the butter should be chilled or room temp 4) nothing is mentioned about the size of the apples or approx.how mnay cups there should be 5) there is no reference re: how to adjust the recipe if frozen blackberries are used 6) the cooking time is wrong: the correct time os more like 45-50 mins.
This tasted great. I'm not blaming the recipe but it was a soupy mess when I ate it; I skipped the apples and used extra blackberries. I also tried to eat it while it was still hot. I knew it would thicken as it cooled, but I couldn't wait!
WOW! This is my new "favorite" dessert. I used to live in Oregon, but never had blackberries and apples paired like this. I needed to use a little more flour to thicken the juice, but other than that, no problem. Quick to put together and terrific result! Thanks for posting! I know I'm fixing this for our Thanksgiving dinner.
WOW! Wonderful! I changed things a bit because my blackberries were extremely juicy. I added 1 tablespoon quick-cooking tapioca to the whole shake over the top part. (It was still very juicy), and delicious! What a combination of tart and sweet, just like my family loves. And the "crisp" part of this, so unlike the ones that call for oatmeal, made it much like a wonderful cobbler my Gramma would have made! Fabulous!
My husband and kids just took a vote - this is the best of all the crisps I've made and I've been asked to please make it again tonight.