Reviews for Triple Berry Crisp
Very good. The only changes I would make next time are: 1) grease bottom of the pan with butter 2) melt the butter/soften the butter instead of cutting in cold butter 3) use only 1 cup of brown sugar (was a little too sweet 4) use more berries, a little less of the topping 5) might add some pecans like another reviewer suggested.
This is a great alternative to a cobbler. I used fresh blackberries only and it was delicious. Mine came out not quite done enough in the middle so next time I will cook a little longer
OMG, this was soooooooooo good! I cut the recipe in half, used frozen 3 berry mixture and it turned out even better then I expected. Everyone loved it! Will definitely be making this again. The texture and everything was perfect even though I used frozen berries. Excellent!!!
I was going to take a picture to submit on the site but my boyfriend woke up in the middle of the night and ate all of it! It was that good! I read all of the other reviews and saw the problem with the butter so I just slowly added the butter until it was at the consistency that I wanted, I didn't end up using the full amount and it came out perfect. I'm going to make this again and again and again!
This recipe is terrific! The crisp on the bottom and the top make this unique and absolutely delicious. I made a large pan (approximately 10 x 15 inches) and I used three bags of frozen mixed berries (same types as in the recipe); each bag was 16 ounces. I used the berries in a semi-frozen state and used 4 Tbls. sugar, 1-1/2 cups butter and 1-1/2 times the other ingredients. This makes a lot of crisp mixture. I followed the baking instructions as written. I served this to many dinner guests and all loved it and asked for the recipe. This is moved into my "favorite" file. Thanks for such a great and easy recipe!
Fabulous! Just used blackberries because there are zillions of bushes around the property....We loved it..warmed a little with whipped cream. YUM!!
I decided to use all blueberries for this recipe & also halved the recipe. I also sprinkled some cinnamon & allspice on the blueberries, and made individual servings using ramekins. Makes a nice presentation when you're entertaining.
Tastes awesome, but my crust was a little soggy/gooey on the bottom. I think next time I'd bake the bottom crust a little before adding the other layers.
I have made this numerous times, using different fruit. It turned out GREAT each time. Fresh or frozen fruit, all good. Last time I used cranberries, blueberries, raspberries, blackberries. GOOD! I also melted the butter before adding. I usually put almost double the fruit, makes it even more delish. Try this, you surely will not regret it.
I didn't change a thing - this recipe was amazing! I made it for my boyfriend as his birthday dessert. It was just so awesome and SUPER easy!
My husband LOVED this dessert. Will definitely make it again.
I prefer a crisp or cobbler with only a topping. I thought having crisp on the bottom and top was just too much which masked the fruit flavor. I also thought there was too much butter.
A little too sweet for me so I'll definitely use less sugar next time but I loved the topping! The idea to put some on the bottom of the pan and then berries and then more topping is great!
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.
Sorry but this was much too greasy and sweet. I made it just as the recipe directs with fresh berries. It was an expensive mistake. With adjustments it could be a much better crisp. Less sugar and butter.....say half of the butter and 2/3 of the sugar.
I scaled down to 1 cup of butter and 1 cup of brown sugar to save on calories. Also, I used fresh peaches and blueberries. It was good that night, but AMAZING after 2 days.
Love it! It's my go-too, basic crisp recipe. I decided to switch it up for Fall and made it into a "CARAMEL APPLE CRISP". Using 5 cups of sliced apples instead of berries, I drizzled about 1/3 cup of Mrs. Richardson's Butterscotch Caramel topping over the top of the apple layer before adding the top crisp layer. I baked it at 350 for a full 50 minutes (testing the apples until they softened). Add a dollop of ice cream while still warm and VOILA! This is a 5 Star family fav.
I tried this last yr & it was superb! Making it again this yr. I used frozen berries though, since they are cheaper & it still turned out great.
I was looking for a fruit crisp recipe that was in-between a crisp and a cobbler. This recipe looked perfect. I did read the reviews and noticed that a few said it was too much butter, but I like butter and butter crusts, and decided to use the full 1 1/2 cups. I'm sorry to say that it was too buttery and heavy for our family. By heavy, I mean that I could only eat a few fork fulls and felt full. The butter was overpowering and each bite felt like an anchor in my stomach.
Excellent! I used Splenda in place of the sugar and cut the butter back a little. I served it with a healthy "dollup" of plain Greek yogurt. This would be wonderful with a little glaze or icing on top, too.
YUM! Loosely halved the recipe (used 2 3/4 cups berries), used just fresh blueberries, only 1/2 cup butter (salted as it was all I had), dark brown sugar, and pulsed the crumble part in the food processor to blend (I hate cutting in butter by hand), and sprinkled sugar on top per another user's suggestion and had wonderful results. This is a very forgiving/versatile recipe. I've never made a crisp before that tasted great even w/out ice cream or whipped cream.
I've made this recipe a couple of times now, and it is the perfect blustery-day pleasure. I always halve amount of crust, use just a half-cup of butter, and double the berries -- it's just amazing. Especially good with only blackberries.
I also reduced the butter by half; any more would have been way too much. I used a mix of fresh and frozen fruit and it turned out great. Next time, I will add even more fruit because I found there was too little to go with the crumble.
My absolute favorite recipe for a berry crisp. I have made it using the three different berries, with just blackberries, with just bluberries, and finally a combination of bluberries and nectarines. Comes out perfect everytime. I have also found that using margarine gives a chewier crisp as compared to a more crumbly crisp when using butter.
This was delicious. I liked how you could still make out the berries in their somewhat original form while you were eating. There has got to be a way to cut down on the butter though. Spray the bottom of the pan with PAM.
This was awesome! I only had blackberries (and lots of them!), so I made it just with those. I also melted the butter to make mixing easier, and left out the nutmeg because I'm not a fan. Everyone loved it!
Per other reviewers, I reduced the amount of butter to 1 cup. I also used whole wheat flour. I ran out of brown sugar at 1 cup so that's why I used. This was GREAT. Delicious, fast and easy (oh if only it was fat free, it would be perfect). My whole family loved this desert. I will be making it again. Perfect combination of fruit, sweetness and crunchiness. Thank you
This was pretty good but not quite 5* worthy. Seems like there should be more filling to compensate for the double crust. I used frozen berries and the filling was just fine. Will make again, but will double the filling.
Excellent! I used Splenda in place of the sugar and cut the butter back a little. I served it with a healthy "dollup" of plain Greek yogurt. This would be wonderful with a little glaze or icing on top, too.
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!
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.
We reduced the butter to 1c, I can't imagine adding all of it. I will increase the fruit next time (frozen worked well) to 7c. and might even decrease the crisp portion. Very good though! Very good. Thanks!
I scaled this to 6 servings and made a mini version of this recipe. I only had blackberries so I used those. I cut the butter in half (1/4 cup for mine) and melted it. I opted to omit the nutmeg, as I’m not a fan. This smelled heavenly while baking, but I was disappointed with the end result. This had way too much crumb mixture and not enough berries. The excessive amount of crumbs, bottom and top, make this taste really dry. Sorry, but I think I’ll keep looking.
I made this last night for a dinner party, and it was a HUGE hit! My daughter loves fruit and there was not enough for her! I'm making this again tonight! Thanks so much! By the way, I made with all organic recipes...very yummy and healthy!!! ;)
This recipe was so easy and AMAZING!!! It was a hit on Thanksgiving! Yum!
YUM! I've always thought that crisp topping was the best part, so I love that this recipe doubles the topping. I thought the bottom part would get soggy, but it stayed firm and made dishing out servings easy. I used 4 bags of frozen berries (half blueberry, half blackberry), and drained them really well. I only used 1 cup of butter. I think the recipe could stand to use more cinnamon and nutmeg, will increase those ingredients next time around. So tasty, very easy to make.
I cut the recipe in half since there's only two of us. Used blueberries,strawberries and blackberries. So nice blend of sweet and tangy. Used plenty of cinnamon and nutmeg in the topping and only made the top layer. very quick and yummy! Ate it warm with vanilla ice cream, and the next day, cold with homemade whipped cream. Loved it, berries were fresh and didn't need sugar sprinkled on them YUM!!!
The oatmeal crust and topping is fabulous!! I even cut back butter to 1 stick and substituted whole wheat flour for white flour. Can't wait to eat more tomorrow!
Not bad. I'm not sure that I liked the triple berry mix as it seemed a bit tart. I could add more suger I guess but I'm thinking I more partial to just an apple crisp. I will say that it was easy and all just not my cup of tea.
It made alot and my husband just wouldnt stop eating it. It ruined his diet!
This is absolutely delicious!! I also added pecans to the crumble mixture. Have shared this recipe with many friends and family members
I LOVED, LOVED, LOVED this recipe! I used 6 cups of mixed frozen berries and followed the suggestions of others: omitted the nutmeg and reduced the brown sugar to 1 cup and the butter to 1 cup. Easy and delicious!
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!
This was fantastic! I used all blackberries for the recipe and cut the butter to one cup. I served it with some whipped light cream. It was so good! My husband already asked when I was making another one!
Delicious! I used 2 bags of frozen blueberries. This amount was perfect for a 9x13 crisp. I did not add sugar to the berries, though I wish I had. I think not only would the berries have been a bit sweeter, but the sugar helps to make a gooier berry layer. I tried only adding half the butter (3/4 C) as suggested in other recipes. This amount was not enough. I had a good amount of dry ingredients that remained uncooked on top of the berry layer. Next time I will either use a full cup of butter, or add some applesauce or nonfat yogurt to the dry ingredients.
I used 7 cups of thawed/drained frozen mixed berries, and reduced the butter to 1 cup, and then followed the rest of the recipe as written. First, I can't imagine using much less fruit. Any less would be too much of the crisp (delicious in it's own right, but would be imbalanced with the fruit amount). As others stated, you can get by with the 1 cup of butter. I don't think it would be ruined with using 1-1/2 cups, just may change the texture a little and taste a little richer. Whichever you prefer depends on your love or hate of butter. With 1 cup, the crisp still held together. I probably would continue using the 1 cup (or possibly splurge with 1-1/4) just because it works, tastes great, and cuts out some calories/fat. Definitely use your food processor to cut the butter into the dry mix! It's so much easier than by hand. The end product was good, I wouldn't say the best I've ever had. I think fresh fruit may be better than frozen, but the frozen technically works fine. I liked the crisp part (very good with ice cream), and it is true that it forms kind of an oatmeal bar when you let it cool and solidify.
I have to say I was a bit disappointed in this dessert. I was so excited to read everyone's enthusiastic comments....and mind you, I have a culinary arts degree....I followed this to a tee....baking is a science! It was dry. It had good flavor, but it was dry! Too many crumbs...not enough juice to make it a cohesive, luscious dessert. Might tweak it...might not.
This was a super tasty and pretty dessert! I tweeked things a little for what we had in the fridge and b/c of other reviews. I only used 1 cup of butter, threw in a few more spices, cardamom was a complimentary flavor, and I subbed 2 tsp honey for white sugar in the fruit, which was a pint of blueberries, a cup of raspberries, a quart of strawberries, a quart of blackberries, and 2 fuji apples(so probably twice the fruit of the recipe). The apples gave it a great texture, and the two sticks of butter were just right. The whole family loved it and I'm sure it will grace our table many more times in the future. It did make a lot so we might half the recipe next time, but it was a perfect amount for a potluck or bbq. Thanks so much for this yummy recipe!!
This is very delicious and super easy to make. I took it to a cook out at a friend's and made it ahead of time. The only thing I didn't do was bake it and threw it in their oven just as we finished up dinner. It was yummy just out of the oven and worked out great!
Tonight I made this with 5 cups of fresh blueberries, raspberries and blackberries. The other reviews are correct, you can even add more fruit then that! Of important note is that the fresh berries create a lot of juice and it appears very runny when finished baking. Turn off the oven and let it sit for 15-20 mins to thicken and it comes out perfect and still warm. Three sticks of butter is a TON of butter so I think next time I will try two and also may add fresh grated lemon rind or lemon juice. Serve with vanilla bean ice cream
Our whole family loves this crisp! During the summer we made double batches of the crumbly topping mixture so we always had some on hand ready to bake after our weekly trips to the farmer's market for fresh berries. My sister and my dad also say this is their favorite recipe for fruit crisp now - and at 88, my dad's eaten his share of crisps in his lifetime! :-)
When I look for a dessert, I try to find one that is good for my two year old to help me with. This recipe was awesome in that sense. Everything was easy for him to help me with. By the time we were done preparing it for the oven, his face was berry stained :). I cut down the white sugar, which was a BIG mistake because the berries were more bitter than I estimated. In fact, I might add more sugar next time. I used blueberries, raspberries, blackberries and a few strawberries, all frozen. The crumble was delicious. I made the bottom layer super thick compared to the top so that it would hold better when cut. It also soaked up most of the berry juice so the dessert wasn't as runny as some other reviews stated. I needed a full hour for baking which is one of the reasons I'm leaving out a star. The nutmeg was overwhelming for us, next time I am using none. It's flavor didn't compliment the rest of the dish well in my opinion. I also used one cup butter and left out the other half.
Super simple to prepare yet delicious! I used half the amount of butter and thought it was plenty. Best served warm with whipped cream or vanilla ice cream. YUM!
I made this for a bake sale and it was the first to go. I used frozen smoothie berry mix, 3 small bags, and did not put the sugar on them. Was a big hit!!!
OMG, I just made this and my husband and I finished up plates of warm-from-the-oven yumminess. We both agreed, this is to die for! And SO easy to make with a minimum of preparation. I used 4 cups fresh blueberries and 1 frozen cranberries. The cranberries added just a touch of tartness which I loved. I almost doubled the amount of cinnamon called for and used only 1 cup of real, unsalted butter. This turned out absolutely perfect. I think this will be the next dish I take to pass and one of the many functions I'm always attending.
I have about 6 recipes for various berry crisps. THEY ARE GOING IN THE TRASH because this is the only crisp that I will ever make in the future. It was really outstanding. I used just blueberries and raspberries - probably about 6 cups total. Pretty dessert, that tastes FANTASTIC. Thank you for a wonderful recipe that I will use again & again!
increase berries to 6 cups
Very good dessert after a few tweaks. I added a few TBSP of flour to my fruit and sugar to help thicken the juice since several noted that they thought juice made the crust soggy. And I only used 1 c butter, since 1 1/2 seems like way too much. I will make this again, but next time will either add more fruit or cut back on the crust.
This is extremely sweet, gooey and unpleasant to eat. I believe it needs only about half the brown sugar and butter. It also needs a good pinch of salt if using unsalted butter. I will not be making this again.
This is DELICIOUS! I almost gave it 5 stars, but didn't since I changed a few things (and, I admit, I'm a little stingy with my stars:-) First, we added about two and a half cups more berries than called for- about 5 1/2 cups fresh blackberries and a little over a cup of blueberries. I did not increase the sugar, though, and found that it was still plenty sweet. For the "crisp" I used about one and a half sticks of butter rather than two, and increased the oats by a bit, probably about a half cup. It needed to bake for about 15 minutes longer than suggested (probably since I added so many berries) and in the last few minutes I flipped on the broiler to crisp up the top a bit. I would highly recommend adding a few more berries than called for, but even w/o the addition this is a winning recipe, thanks for sharing!
Excellent recipe! I served it warm with a little whipped cream and it's a great summer treat. Easy to cut the recipe in half and bake in 9x9 pan - a little goes a long way.
Delicious!!! I was craving a berry crisp and this definitely hit the spot. I did halve the recipe for an 8x8 pan and the measurements were great, as is. Although I did use frozen fruit since the fresh we have available right now is not great. I used 3c. (2 bags) thawed/drained mixed berries and it was a perfect amount. I did follow some recommendations and sprinkle the fruit with 1t. cornstarch since it was so wet. Definitely a keeper!
I absolutely loved this! I made it w/ frozen blueberries, fresh raspberries and fresh strawberries. A little sugary, so I would cut that down a bit next time.
WOW!! DELICIOUS!! I did 1/3 less of the crumb mixture...only sprinkled on top. Could've done 1/2 recipe. EXCELLENT!! I don't want to stop eating it! Haven't taken to work yet, but I am SOO happy I did a small "tester" dish =) Will make again and again... **Used fresh raspberry & blueberrie. But only had frozen blackberries (do not thaw before baking). Wowza! =)
Very, very good! We had it warm with ice cream. I think it did something wrong with the flour. Seemed a like little too much. Still absolutely GREAT!
I made this for my husband’s birthday and he absolutely loved it! The only thing is I made it with fresh blueberries and frozen raspberries and blackberries because it was too expensive to buy the amount of fresh raspberries and blackberries I needed. The berry crisp still came out great using the frozen berries.
My kids love this dessert. For some reason, I was out of all-purpose flour so I used whole wheat flour. It turned out tasty. Shared with a neighbor and they all loved it, too.
excellent! Used 2 c each of strawberries, blueberries and peaches. The oatmeal crisp part is fantastic--just the right combo of flavors and consistency. Two of us ate the entire 13x9 throughout the course of the day. This could be made super healthy by finding a quality sugar substitute to put in place of the white and brown sugar. 5 stars
I have made this recipe probably over 10 times! It is fabulous, easy and people rave over it. I've used every kind of berry imaginable in it and frozen ones even. It's always good!
Delicious! I also cut the butter to 1 c. and used whole wheat flour. No sacrifice on favor! My hubby would like me to omit or lessen the nutmeg. Will make again!
I would've given 5 starts because this turned out GREAT! I gave 4 because I added another cup or two of berries since I had so many lying around that needed to be used. Without the addition of these extra berries, I think the crust to berry ratio would've been to high. With the extra cup or so of berries, this recipe was just right. I did cut down the butter just a smidge and used about a cup, omitting the other half. The bottom crust was lovely, soft and chewy while the top crust was crisp and crunchy. All in all, aa real keepr! Just up the berries a bit and its a HIT!
It sort of tastes like a fruity oatmeal cookie - so good!
If this recipe had been labeled as an oatmeal fruit bar, it would have been fine. However, there was so little fruit when compared to the topping that it was dry and not what I would consider a fruit crisp. If I do it again, I would at least double, if not triple the amount of fruit used. Also, the toping was too rich and buttery, would probably also decrease the amount of butter used.
Yummy! Have already made this twice in 3 days, it's really good and not so bad for you as far as desserts go, as long as you cut down the butter and sugar and increase the berries which is what I did. It turned out great even with less of the good stuff. I also used a mix of frozen berries that I thawed and they were perfect (blueberries, raspberries and marionberries) Thanks for sharing.
I just made this. Love this recipe. It's absolutely delicious. The one thing that I did different was the butter. I melted the butter and poured it into the flour mixture in a bowl and mixed it all up, then I pressed it into a large pie dish. It turned out perfect. Served with a little whipped cream or vanilla ice-cream. I will definitely be making this dessert again! Thanks. :-)
I substituted sugar substitute except for 1/2 cup of brown sugar to make it more 'diet' friendly. It was very well received.
Pretty good, but no rave reviews. (I used fresh blackberries). Next time I would use a little more than half the crust mixture on bottom.
warm with vanilla ice cream. i rocked the dinner table with this selection. oh yes i did!
My husband loved this cobbler. I found the topping a little greasy because of the butter. Maybe I used too much. It was delicious warm with some whipped cream or vanilla bean ice cream. This is a good recipe and I would make it again, but watching the butter I add to the topping.
Very yummy! Would definitely make again!
Nice flavor, makes a lot.
The crumble topping on this is excellent and works well with either frozen or fresh berries. Easy to make and very versatile. I sometimes add leftover pineapple or chop up a Granny Smith apple. Whatever you like, you can add. There are never any leftovers. I used the recipe as is-five stars! As is plus other types of fruit-five stars.
Wow - what a delicious dessert. I used blueberries and raspberries in mine. I served it up with vanilla ice cream - makes a big pan - would be great for company. Mmm...
MMMM YUMMY!!! The best crisp recipe ever! I also used less butter, more berries and more spices. Also added a little instant tapioca so the blackberries wouldn't run all over the place. I will use this as my "base" recipe for fruit crisp from now on.
I took this to work for a potluck and everyone wanted the recipe. I only had fresh raspberries at home so that it what I used. I topped it off with some cool whip. So easy and so good.
Delicious! The first time I made it, felt it was too rich. I cut butter down to 1/2 cup, and found the topping crisps up better, and is not too rich.
I gave this five stars but I changed a bit by adding six cups of berries and used 1/4 cup white sugar. I can't imagine using any less. I used blackberries, blueberries and peaches. Very tasty and many compliments warm with ice cream. I made the crisp just as called for in the recipe and it was perfect...we thought!
OMG. This is AMAZING. I halved the recipe and thank goodness I had the sense to stop myself from eating the entire thing. It is so DELICIOUS! I made it entirely with frozen raspberries and the only thing I changed was that I omitted nutmeg because I dislike it and I didn't quite use as much butter as it called for -- since I halved the recipe, I used 3/4 of a stick of butter instead of the entire stick. Also, I baked it for 40 minutes and wanted the top to be a little browner, so I put the broiler on for a minute or so to get it nice and brown. Oh my, it is complete HEAVEN! I will be adding this to my recipe book for SURE. It is the perfect marriage of tart and sweet --- not too sweet and with a nice tart edge. It tastes like a cobbler to me -- it's just so dang YUMMY!!!!!!!
This was VERY GOOD but a little to much of the brown sugar and oatmeal mixture! I doubled the amount of berries ...next time I just won't use all the mixture otherwise it was VERY VERY GOOD!
I used frozen berries because fresh berries are extremely expensive around here in the middle of winter and it was absolutely fantastic. Next time I will probably double the amount of berries to make it more of a deep-dish crisp - mine came out looking a little like a bar cookie because of the relatively small amount of berries. It still tasted wonderful though!
I loved this! I also used the frozen berries and it came out really great. I will be making this again for Easter. Thanks for posting.
Delish! Made it with blueberries & fresh blackberries. Could have tossed in more fruit.
This was so easy to make and really tastes great. I did cut back on the butter as was suggested (used a little less than a cup), will probably use 1 cup next time as the topping was just a little dry. I also didn't add the sugar to the berries and that was fine. The only other change I made was to use half whole wheat flour and half white flour. The bottom crust is a nice change. Its almost more like a bar than a crisp. Next time I'll also increase the berries to 2 cups of each. Will definitely make these again. They are good served hot or cold.
Add more berries. Then it's perfect.
Have made this recipe many times and everyone loves it. I also used fresh peaches instead of the berries and it comes out just as wonderful. Very easy to make and best if still warm. The only thing I do different is that I do not make the bottom crust and just put all the crumble on top.
I tried to go for the extra berries to balance out the "too crusty" comments I'd read, and ended up using a 16 oz. pkg of frozen raspberries, thawed, with another frozen 16 oz. pkg of mixed berries (blueberry, strawberry, and blackberry) and 1 cup of blueberries (both the cup and mixed berry pkg frozen). I tossed 2 tbsp of flour with the berries in addition to just the 4 tbsp of sugar, thinking the flour would cut down on the liquids, but not so much :D Still, my co-workers & I enjoyed the great blend of tart + not too sweet + crunchy -- next time, I'll thaw all the berries, and hopefully no liquids next time!
Oh Good Heavens, this is soooo yummy! With every bite, my guests "ooohed" and "aahed." I followed one reviewer's suggestion and just softened the butter and mixed it right in, instead of cutting it in. It worked perfectly, and this crust/topping is amazing! Thanks for the recipe!
This was delicious. A few changes though, I cut down the butter by about half and added two tablespoons of mayonnaise. I know it sounds weird, but the mayo adds a bit of a tang to the crust. I also used fresh blueberries and all natural raspberry preserves (its much cheaper).
YUM!!!! I took the advice from some reviewers and added an additional cup of berries and cut down the butter to 1 cup. I will make it exactly like this again! IT IS AMAZINGGG!!!!