Reviewed: May 11, 2009

With the exception of omitting the almonds, I made this as written. I couldn't find a 7.5 oz package of refrigerated buttermilk biscuits, so I bought a larger can and baked the leftover dough separately. I wish I had cut up all of the dough, as Trish's picture shows, and dipped it in the butter and sugar. I prefer my cobbler with more biscuit topping. Better with a scoop of vanilla ice cream.

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Reviewer:

Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: May 3, 2009

I liked this. I doubled the recipe, I kept one can of cherry pie filling, used 4 cups frozen blackberrys [thawed] a container of fresh blueberries and raspberries each. I did use about a tsp. of sugar for the fresh fruit. But I think I will have to thicken it a little with cornstarch next time while it's heating in the pan, a little runny. It's a good recipe. Thanks.

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Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 30, 2008

This was great! I cooked the whole thing in the crockpot for about four hours. I used more than two cups of blackberries though, so it was a little tart.

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