I found this recipe in a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
“I love this recipe because it’s easy, low-fat, versatile and delicious! The crispy topping is flavored with graham cracker crumbs, cinnamon and almonds and doesn’t taste light at all. Great with frozen yogurt or whipped topping.” —Janet Elrod, Newnan, Georgia
Here's a delightful way to use up your harvest of rhubarb. Fresh from the oven, the bubbling dessert is wonderful with a dollop of whipped cream or a scoop of vanilla ice cream.—Ruth Johnson, Elkton, Maryland
Now all you rhubarb fans out there can minimize that mouth-puckering flavor without having to ladle on the sugar. This light recipe lets you enjoy one of springtime's quintessential treats and feel good about each bite you take. —Taste of Home Test Kitchen
Meet the Cook: My mother-in-law's apple cobbler was the inspiration for my variation. We - my husband, a grown son and I - consider it our special spring treat. And it is amazing how many family members and friends "pop over" during strawberry season! Actually, though, about any time is the right time to enjoy it.
-Paula Steele, Obion, Tennessee
I created this special berry dessert with fresh tarragon from my garden. The pretty layers are laced with the tarragon’s mild anise flavor and a balance of sweet and salty ingredients. Yum! —Tamara Huron, New Market, Alabama