I Called it a Blueberry Cobbler!

Cobbler,Buckle,Crisp,Crumble,Pandowdy,Grunt,Betty....STOP! For how many years have I been calling this favorite dessert a cobbler? No one has ever questioned me and why should they? It's so good, who cares? I've kind of known all along it wasn't right and never had a reason to change but now that I am writing a recipe on this blog - I need to correct myself. I have to admit, I like the way Blueberry Cobbler sounds rather than Blueberry Crisp so I probably won't change the name around this house. So let's get started. First the definitions!

•Buckle: A dessert combining fresh fruit, a rich cake batter, and a streusel topping. It is often compared to a coffee cake.
•Cobbler: A dessert of fresh fruit baked in a deep dish and topped with a biscuity crust. Usually also sprinkled with sugar.
•Crumble: A dessert of fresh fruit baked with a crumbly pastry mixture.
•Crisp: A deep-dish fruit dessert made with a crumb or streusel topping and baked.

So here goes - my recipe for Blueberry Cobbler - I mean Crisp!

9X13 Glass Dish
4 Cups of Flour
4 Cups of Sugar (I have changed it to 2 Cups of White Sugar and 2 Cups of Brown Sugar
4 sticks of Salted Butter
Cinnamon to your taste
4 pints of fresh blueberries

*Butter the bottom of the glass dish
*Rinse and dry fresh blueberries. I just used 3 pints but 4 is better.
*Mix the flour, butter,cinnamon and sugars together with your hands. This is important - you have to have patience and work this mixture really well until it begins to come together. If you stop blending too early, the mixture will be powdery and you won't get the best part - the crumbs!

*Bake at 350 until top begins to brown. You can serve this over ice cream but we are just as happy with a bowl filled with what just came out of the oven!

Enjoy!

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