As I was scouting around last week, looking at scrumptious blogs, I noted Chicago John’s lovely plum cobbler.

It looked so tasty and I commented that I wanted to make it. Then I made a side note about how my favorite cobbler/crisp recipe is one that puts the oatmeal in the fruit portion and not on top.

I found it on allrecipes.com and I really like it. Maybe it is because I like that lovely tartness of rhubarb.

But I also like how the rhubarb portion is made thicker by the oatmeal.

Ingredients

Now we know it is no longer rhubarb season so I substituted Granny Smith apples instead. And I wanted to add in Craisens. So when the hubby went to the store, that was on his list. And he came home with Blueberry Infused Craisens.

While it tasted good together, it was not what I wanted. I almost thought about doing the Jennifer Aniston riff from The Breakup about “Baby wanting” the right thing but I do not have long beautiful blond hair as she does.

So we moved on.

Apple Mixture

I cut up the two large apples and added a handful of the craisens. I mixed together fruit, sugars, oatmeal and a bit of flour; then I dumped it all in a two-quart dish. The topping was flour, margarine and a little salt. I am not a salt fan and left it off although I did add a few shakes of cinnamon.

With the topping

In the oven it went. Thirty minutes later, after I retrieved Sam from his buddy’s house, I pulled it out of the oven as it bubbled and smelled just like blueberry pie.

The end result was the younger members of the family did not like the blueberry bits. And they made mention once, twice, maybe more, that we should have had ice cream.

On that, I think we are in agreement.

Out of the oven

 

 

 

 

 

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