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Recipe Summary test
Ingredients
8
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
295 calories; protein 2.2g; carbohydrates 53.2g; fat 9g; cholesterol 22.9mg; sodium 196.3mg. Full Nutrition
Reviews: Most Helpful
I tried this recipe on a whim, since I had blueberries and raspberries about to go bad. I followed all the ingredients to a T, and it turned out great! I didn't have a cast iron skillet, so I cooked the berry mixture in a pan first, and then transferred it to a dish where I scooped the topping on top of it. I feel the topping didn't cover as much of the berries as I would've liked, since the berries were poking out from underneath all over the place, but I may have made the scoops too big. Word of advice, dish out small scoops to make sure you have enough to cover it all evenly. I would definitely do this recipe again; simple, easy, and verrrrrry good! Read More
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(9) 
Kim's Cooking Now Allstar
These were tasty! I cut the recipe down to 4 servings and baked in ramekins. I used blackberries in place of the blueberries (because that's what I had on hand). Any berry would work well in these! I found these to be not too sweet, which I liked. The tartness of the berries really shines through. Read More
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(8) 
This was super yummy! I will be making this again and again with a few modifications. The first time I made it I used 2 cups blueberries 3/4 cup raspberries and 3/4 cup blackberries. I cooked the fruit in a saucepan instead of a cast iron skillet and baked it in an 8x8 glass pan. It was good but here are a few changes I will make the next time I make it. I would cut the sugar in the filling down to 1/2 a cup instead of the 3/4. It was a little too sugary for my tastes. I would use brown sugar instead of white for the topping. I would also add some vanilla and/or cinnamon to the topping as well. Though the topping is yummy as is I think it could use a little more pizzazz. Overall this is a great recipe and it works with any berry! Yum! And bonus this can be made dairy free and even gluten free if you use a GF flour! Read More
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Added frozen strawberries...no problem. The pre-boiling step really =helped it to hold together when done. Read More
Tried it and was wondering what to do with the 1/4 boiling water listed in the topping ingredients? With no one to ask I processed the dry ingredients and butter in my food processor and then poured in the 1/4 cup boiling water gradually. It lumped and then after proceeding with the berry filling mixture I placed spoonfuls of the "dough" on top and baked it. Turned out fine so I must have done the correct thing. Read More
Easy enough to make and a big enough hit that I've made in twice in two weeks. Great by itself or ala mode. Used home grown raspberries and u-pick local blueberries. Read More
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When I can get my husband to eat fruit it s a 5 Star recipe. Very easy in whatever pan you make it in. I made a plain cheesecake to also serve it on. Very good! Read More
Absolutely delicious full of flavor and easy to make! It's a new spring / summer favorite in our house! Read More