YAY! I'm so doing this...after I scrape off the overbubbling of a recent blueberry cobbler. What a mess! You obviously have a gift for math (I have mathematical kids and hubby. Calculations for me require only a phone call) so could you devise a formula to determine the expected bubble over? Example: If I make cobbler with a raw mass of,say, 2 qts. How large of a container should I be using to contain the inevitable bubbling up that WILL occur. This might be something pros already know but I don't. I know if I ask hubby this question he won't understand. At the mention of cobbler his eyes would glaze over and we lose him.

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