I only use 1/2 the amount of sugar in the cream cheese mixture. I accidentally bought the sweet roll crescents and it was the happiest mistake ever! I buy that variety for these bars now. Yum!

I tend to reduce the sugar in most recipes and I felt this recipe definitely needed it. The fist time I made this crisp I reduced the sugar in the topping to 1 1/2 cups and it was still good. The second time I reduced the sugar to 1 cup and it was perfect! I have gotten rave reviews for this crisp either way and thanks for sharing!

I made this with fresh apricots and it was amazing! I used about 3 cups of fruit.

I used a gluten free flour mix so that might be why the cookies didn’t turn out. I would say the batter was definitely too thin. So thin that I wouldn’t call it a dough and certainly couldn’t roll it. Once they were cooked and frosted they were okay. But I probably won’t make again.

I made this with gluten free bread. I only had sliced sandwich bread available at my local grocery store. I sliced about 3/4 of the loaf into cubes and then toasted in the over for a bit. Then I topped with a layer of shredded cheese. I don’t love Mayo so I used ricotta and cream cheese. That was spread on next, followed by meatballs, sauce and more shredded cheese. Baked as directed and it was amazing! I will make again. The toasted bread did not get soggy.

I made this exactly as written except used a gluten free all purpose flour. It was delicious! I would definitely make again and might add some lemon zest to the batter. A didn’t feel like a glaze or frosting was necessary and ate as-is. My family enjoyed with vanilla ice cream.

We liked this ice cream. We made it with pure vanilla instead of the bean. I think some lemon zest would be amazing too.

I heated the butter in a glass mixing bowl and then finished mixing the ingredients without using a saucepan. I reduced the sugar to 3/4 cup, used all-purpose gluten free flour mix (bob’s red mill) and added about 1/3 cup mini chocolate chips. These were amazing! My new go to recipe.

I know you’re not supposed to bake with natural peanut butter, but that’s what I had. I used brown sugar in place of white sugar. The resulting dough was as crumbly as graham cracker crust, so I improvised and packed it into the bottom of an ungreased glass 8x8. I sprinkled a few dairy free chocolate chips on top and then baked at 350 for about 18-20 minutes. I let them cool completely and when the bars came out they were perfect!

This was pretty good. If I make again I will cut the celery salt in half. That’s all I could taste.

I've made this two ways and both are excellent. I've made the recipe as written, except covered the pot while it simmers for 20 minutes. The second way is my preferred way. I substitute one mashed banana in place of the brown sugar. This adds just the right amount of sweetness for me! I also still cover the pot while it simmers. One note with the banana is that it usually will take 25 minutes because it does have more liquid in it. Enjoy!

I used purple cabbage and added sliced leeks and jalapeños when I added the cabbage to the pan. Per others' suggestion I also added salt. This was so good!