Blueberry Crunch Cobbler - cooking recipe

Ingredients

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

Preparation

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