Hello,
This may be a shot in the dark but I'm looking for a particular restaurant in Baltimore that my husband visited 10 years ago! He can't remember the name (although he thinks it begins with a 'C'). It was near the ballpark and he describes it as a "hole in the wall" - nothing flashy. He had blue crabs and blueberry cobbler. Does this ring a bell for any of you out there? The cobbler was very memorable to him. He's always asking me to make a cobbler "just like that Baltimore restaurant.." He doesn't like pastry dough and this was a graham cracker/sugar like 'crust'. We just got back from picking wild blueberries here in Michigan and I'm faced with the hit-or-miss cobbler recipe question again. If anyone has any ideas about the restaurant OR the recipe(I've got to use these berries), PLEASE let me know. He was there 10 years ago in September. I am also considering surprising him with a b-day weekend in October to Baltimore if I can locate the restaurant.
Thanks!
Kimberly

If your husband was in Baltimore ten years ago, then there were two ball parks then, and it will make a difference which one he's talking about. There was Memorial Stadium, which was in the Waverly section of the city, and the then-newly opened Camden Yards, which is in the Inner Harbour.

As for a cobbler recipe, have you looked on Epicurious.com?

I only make this with BLUEBERRIES!

ANY BERRY BUCKLE
Fruit
2 pints (4 cups) berries
? to 1/3 cup sugar-depending on the tartness of the berries
? cup cold water
Cake
? cup (1 stick) butter sotened
? cup sugar
2 eggs
? cup milk
2 teaspoons vanilla extract
grated peel from ? lemon 1 cup flour
1 teaspoon baking powder ground cinnamon
Heat oven to 350. Lightly coat a 10? pie plate or shallow baking dish with vegetable cooking spray-
Combine th berries,sugar and water in the dish.
Using an electric mixer at medium speed-beat the butter and the sugar until light and fluffy. Beat in the eggs , milk, vanilla, and grated lemon peel. Mix in the flour and baking powder just until blended. Spon onto th berries leaving the center uncovered and spinkle lightly with cinnamon. Bake 30-35 minutes or until a toothpick inserted in the cake comes out clean. Remove from oven and let cool,serbe warm with vanilla ice cream, frozen yogurt or topping (cool whip )

SORRY!
Here it is with correct measurements, I have to learn to preview!

I only make this with BLUEBERRIES!

ANY BERRY BUCKLE
Fruit
2 pints (4 cups) berries
1/4 to 1/3 cup sugar-depending on the tartness of the berries
1/4 cup cold water
Cake
1/2 cup (1 stick) butter sotened
1/2 cup sugar
2 eggs
1/4 cup milk
2 teaspoons vanilla extract
grated peel from 1/2 lemon 1 cup flour
1 teaspoon baking powder ground cinnamon
Heat oven to 350. Lightly coat a 10 " pie plate or shallow baking dish with vegetable cooking spray-
Combine the berries,sugar and water in the dish.
Using an electric mixer at medium speed-beat the butter and the sugar until light and fluffy.
Beat in the eggs , milk, vanilla, and grated lemon peel.
Mix in the flour and baking powder just until blended. Spoon onto the berries leaving the center uncovered and spinkle lightly with cinnamon.
Bake 30-35 minutes or until a toothpick inserted in the cake comes out clean. Remove from oven and let cool,serve warm with vanilla ice cream, frozen yogurt or topping (cool whip )






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I am pretty sure that he said it was near Camden Yards.

(Blueberry buckle sounds good, too)

According to my grandfather (the chef) Cobblers are Buckles are Dowdeys are Deep dish pies

You got me - I did not know if there was a difference between a buckle & a cobbler, etc. The hubby calls it a cobbler so I'm thinking it was marketed that way. So...is this one of your grandfather's recipes? It sounds delicious to me. I have a load of berries so I think I'll try it but I've got to find something with a more crunchy, graham crackery taste instead of cakey/patry like. (How do you like my high-tech terms?)

SO, who's been to Baltimore and had something like that?

Mmmmm...Scarlett did you interpret this the way I first did? I thought she was looking for a restaurant that served "Crab & Blueberry" cobbler! I thought, "yuck, what a combination"...then realized what she meant.

My mother-in-law, once a great Southern cook, came up with quite a combination when she was in the early and at that point unrecognized stages of Alzheimers. She had frozen blueberries in the freezer which she took out and cooked one day in boiling salted water with a dollop of bacon grease for flavor...then served them as peas. Everyone wondered at the odd flavor and burned appearance but it was only later that it was discovered what it was we'd eaten. Humorous now, but a sad foreshadowing of what was to come!

Your cobbler sounds wonderful! I wish I'd known you when we had that house in Massachusetts. Half the lot was oak forest and full of blueberry bushes. The kids and I got the biggest kick out of picking (wild, so teeny--it took a lot of picking to make a pie) them then "making" pie after pie after pie. For me, "making" a pie entailed going to the store for Mrs Smith's pie crust then making the filling and I haven't progressed much in the elapsed time. Yours sounds really really yummy!!

I live in Baltimore and live downtown, but can't think of anyplace that serves crabs and cobbler. there used to be a place called Connolly's right where the Aquarium is now, that was a crab shack on the water, but i am sure it's been gone longer than 10 years. Was the restaurant on the harbour or in a neighborhood?

Olive Oyl, crab and blueberry cobbler did make me read it to begin with OL
This recipe is from waaay back, not my grandfathers..but I make it every summer with rave reviews and I must admit, it is soo easy to make I should be ashamed
Kimberly, I have never been to Baltimore so I am sorry I am not more helpful~

Oops, I should have worded my subject line better. Yes, the blue crabs were the entree and the blueberry cobbler was the dessert.
I THINK that the restaurant in question was on the harbour(he's not available today to ask). It's possible that I've got the number of years wrong but only by one year. It could have been 11 years instead of 10. I hope it's not the one that's gone now...

Blueberry cobbler


Ingredients
2 cups fresh blueberries
1/3 cup graham cracker crumbs
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 Cup sugar
2 teaspoons margarine or butter

Directions

Preheat oven to 350?F. Place the berries and the sugar in the bottom of an 8x8x2-inch baking pan. In a small mixing bowl, combine the graham cracker crumbs, cinnamon and nutmeg; mix well.

Gradually blend in margarine and sprinkle mixture over peaches. Bake uncovered for 25 to 30 minutes. Remove from the oven and let cool slightly before serving.

This is NOT from a particular restaurant in Baltimore but from Annapolis MD so hopefully your hubby might like it. As far as the crabs go - I can't help too much there either - rain has been rough on the crab harvest this year and surprisingly, we're eating crabs from North cArolina, Louisiana and anywhere they can be found. Lot of sad Marylanders right now.

If you'd like any good crab serving restaurants - let us know. Enjoy!!

This looks like it's right up the hubby's alley. I'm going to have to make this tonight so he can taste-test. Does all the crumble stay on top or does some end up on the bottom?

That is sad to hear about the low crab supply this year. I wonder how it will be in October? I'll keep you posted about the blueberry dish...

I believe it stays on top and you can serve it with a large serving spoon.

If you decide to come to Md we'll find some of those great crustaceans for your hubby. And pleease keep us posted on the recipe.

LN,
I tried that recipe and it was delicious! My critiquing husband would have liked more of the crumble on top however he still loved it. Thanks, so much! The problem is...it was gone so fast. Good thing it's so easy to make.