Blueberry Crunch Cobbler

• CRUST
• 1 1/2 cups all-purpose flour or 1 1/2 cups whole wheat pastry flour
• 1 1/4 cups quick-cooking oats
• 1 cup firmly packed brown sugar
• 1/2 cup sweet creamy butter, melted
• FILLING
• 6 cups fresh blueberries or 6 cups frozen blueberries, thawed, drained
• 1 cup sugar
• 1 cup water
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla

1. Heat oven to 350 degrees.
2. In a large mixing bowl combine all the crust ingredients.
3. Beat at medium speed on mixer, scraping bowl often, until crumbly (1 to 2 minutes).
4. Press 2 cups of the crumb mixture on bottom of ungreased 13x9 inch baking pan.
5. Place blueberries over the crumb crust.
6. In 2-qt saucepan combine remaining filling ingredients except vanilla.
7. Cook over medium heat, stirring the mixture occasionally, until it thickens and comes to a full boil(18 to 22 minutes).
8. Continue boiling for 1 minute.
9. Mix in vanilla.
10. Pour over blueberries; sprinkle with the remaining crumb mixture.
11. Bake for 50 to 60 minutes or until lightly browned.

flour, oats, brown sugar, sweet creamy butter, filling, fresh blueberries, sugar, water, cornstarch, salt, vanilla

Taken from www.food.com/recipe/blueberry-crunch-cobbler-115179 (may not work)