Once you venture into the world of cobblers and similar desserts, you run into all sorts of varieties. The name depends on where the dish originated and sometimes has to do with how you handle the topping and/or crust. This article will give you more information than you ever wanted to know if you're curious. At my house, we usually just call them all cobblers. As long as it's full of fruit with some kind of topping, we'll eat it.
My mother had a wooden cutting board that was in the shape of an apple with a recipe for Apple Brown Betty printed on it. I was always curious about the recipe but never actually tried it out. The board is long since gone along with the recipe.
I came across this recipe and thought it sounded worth trying. I'm calling it a brown betty, although according to the article, a brown betty is made with bread crumbs and resembles bread pudding. This is just a crumbly oatmeal crust version. So call it what you will. I call it tasty.
Berry Brown Betty (GF style)
1 t. cinnamon
2 c. oatmeal
1 c. brown sugar
1/2 c. melted butter
4 c. fruit - raspberries, blueberries, blackberries, sliced rhubarb, etc.
1 c. sugar
2 T. cornstarch
1/4 c. water
Mix flour, cinnamon, oatmeal, and brown sugar. Stir in butter until mixed. Sprinkle half of the mixture into the bottom of a 9x9 pan and pat smooth. Set aside the rest of the crust. Toss berries with sugar and cornstarch, stir in water just to moisten. Spread over the bottom crust. Sprinkle the top with the remainder of the crust mixture.
Bake at 350° for about 45 minutes until topping is brown and filling is bubbly.