Super easy. I didn't have cherry pie filling but I did have raspberry, so I used that. Also used last season's frozen strawberries because that was all I had. I was worried that one canister of whomp biscuits would not be enough but it was perfect. I have a husband that's not a fan of almonds, so I omitted those. I'm happy with how easy it was and how it used items I always have on hand, I'll update it after we've had a chance to dig into it. NOTE: We did dig into it. I thought it was really sweet and a little too rich. I think this needs something to kind of.....thin down the filling to make it a little less thick and easier to eat? It could be the brand of filling I used. All in all, good recipe with potential. This dosen't keep well out of the fridge.

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.

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.

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.