We have a lot of ways to describe fruit in a crust, from the classic pie through cobbler to slump.

Berry lover that I am, I'm looking into it. The rhubarb is growing fast & furious, and it's a natural with berries.  

So far, this is what I've found: Cobbler, grunt and slump seem pretty much the same. Biscuit dough dropped into a puddle of simmering  berries. 

Crisp and Betty involve a top crust of oats, brown sugar, flour & butter. Good for apples, peaches, rhubarb and berries.

Clafouti is a custardy pie almost like a pudding. Flour, eggs, fruit. 

I opened the season last night with a mixed berry cobbler. Blackberries, blueberries, strawberries and raspberries. Sprinkle of sugar, biscuit dough topping. Baked it until the berries bubbled, then baked it 20 minutes longer, about 45 minutes altogether. Delicious.