Loren ~ Don't worry! You did good! I know I've had some cobblers turn out more like that than others. Once I think I realized the oven was on preheat and cooked only the top kind of crispy like. But this recipe is fairly normal for shiny and hard on top - its the sugar that stays on top. Its NOT biscuit style (I think its better ).
When the batter gets spread super smooth and thin and then the sugar just sits on top and doesn't run down to the fruit with the water, it gets shiny like you described. The sugar crysalizes and makes the crunchy top. The fruit doesn't get as juicy but otherwise tastes fine. As long as the batter cooks (and it sounds like it did) it will probably be fine.
Depending on the fruit I average between 2-3 TBL of cornstarch. I like it thicker, though.
Oh, and the only weird thing I noticed is that the recipe should be
1/4 tsp salt
Bummer, I hope that's not a perminent type-o in the book. boo hoo
I hope you find it is edible!!
editing to add THanks to the little birdie that gave me heads up about this thread!
"You're braver than you believe, and stronger than you seem, and smarter than you think" -Christopher Robin