Blueberry Cobbler

Delightfully juicy blueberries baked to perfections with a buttery oatmeal topping! 
Remember those credit card record sheets from the 80s? Carbon paper? I thought I'd seen the last of it, but Tuesday night I was proven wrong.

Lately DC has been a power grid nightmare. It seems like every three or four days we loose power. Sometimes for one hour, sometimes for four days. Personally I would think the capital of the United States of America would have a more reliable power grid. I would imagine that given the importance of many of the buildings in the area, electricity would be considered a slight priority.

Last night at trivia, we'd made it through round three, oh and by the way... we were winning! Yay! Being nerds and watching The Muppets seems to have worked out for us. Finally! Useless knowledge like the names of Statler and Waldorf, who heckle the audience and have a fantastic musical number as the Marley brothers in the Muppet Christmas Carol has FINALLY come in handy. My childhood now feels validated.

Round four comes around and we are answering questions about Coach Tark the Shark and out goes the power.

Surprised? As locals we were not. With the summer storms knocking out power in the area for a few days at a time, every other week or so we're just getting used to it. So there was no storm, and no way to finish the game, run our credit cards to pay for dinner, and no way to see the food in front of our faces. It was comical. They canceled our trivia, and dusted off some nappy box from below the bar and worked out a nearly thirty year old method to track our credit purchases. It was more surprising than the power outage. Who knew carbon paper hadn't been completely obliterated?

So, had a little extra free time at home (which thankfully did have power) Tuesday night and here's the result: Blueberry Cobbler. It's my Aunt Kathy's recipe. I hope you enjoy it!

Blueberry Cobbler 

1 quart blueberries
1/3 cup butter
1/2 cup quick oats
1/2 cup flour
3/4 cups brown sugar
3/4 tsp. cinnamon

Preheat the oven to 375 F. 

Divide the blueberries in between 8 ramekins, about a half cup each. 

In a stand mixer combine the remaining ingredients and mix until clumps have formed. Spread the mixture over the blueberries. 

Bake for roughly 20 minutes, until blueberries have burst and the topping is slightly browned.