This dessert is excellent. I followed the directions exactly and didn't change a thing. I would definitely make it again, especially for guests. It is very easy to prepare and is impressive for guests. Make it extra special with a scoop of vanilla ice cream (light of course)!
Jennifer3946 Posted: 11/24/08
inwinecountry Posted: 01/01/11
I thought this was great. I cut back on the sugar added to the fruit and used diced gala, pink lady and fuji apple. I added cinnamon and nutmeg to the fruit and pulsed with 1/2 butter and 1/2 safflower oil in food processor. I served with a dab of lightly sweetened cognac whipped cream. I will definitely make this one again.
Healthyhudson Posted: 07/30/09
This is a great family friendly recipe. It's not too sweet and my daughter (age 7) was able to help me make it. There was very little she couldn't do. It's become a family staple when fresh cranberries are in season.
dynolaur Posted: 12/07/09
I made this for Thanksgiving except I used melted light butter instead of canola oil. It got rave reviews from the family! I made a half recipe a few days later except with the canola oil and it was delicious. i love this recipe and will make it again.
agmcarter Posted: 11/21/12
I have been making the recipe for years -- but made a modification early on. No flour, no sugar, no oil. I use Splenda instead of sugar. Love it with vanilla ice cream or yogurt. I usually make it throughout the winter season, freezing bags of cranberries to be sure I don't run out. Today is the day before Thanksgiving, and I am getting ready to make the first batch of the year.
Jannashley Posted: 11/07/12
Great delicious crisp. I did not have fresh cranberries so I soaked 1/3 cup of dried sweetened cranberries in boiling water. I also cut back on the sugar by 1/4 cup and added cinnamon and nutmeg.
detailaddict Posted: 12/07/13
This was really good; very easy to throw together and it received raves from the guests who ate it. I substituted melted butter in place of the oil for better flavor and used honey granules and sucanat in place of the refined sugars, but kept the proportions the same. Served it with homemade vanilla bean ice cream (from Jeni's Splendid Ice Creams recipe book) as after all one cannot serve crisp/crumble/cobbler without ice cream :). I don't typically make "fruit" desserts and am not crazy about the tart fruits, but I will keep this recipe in mind for future get-togethers.