I finally started to understand it all.
Pie - top and bottom crust
Tart - slightly thicker crust, but no top crust
Galette - free form crust with edges that fold over top of filling
Cobbler - batter on top, no crust
Crumble - crumbles on top, no crust
Buckle - cakey, fruit sinks to bottom while cake rises
Clafouti - A what? A CLA-FOO-TEA. I put it in this category with all other usual fruit baked goods. The fruit goes in first. Here it was blueberries then the batter is placed on top for a blueberry clafouti.
Interesting no? Good? Not bad. Very fruity.