I used a mixture of raspberries, blueberries, and blackberries that I had on hand. I felt there was not enough batter so I doubled the recipe and used a deep dish pie plate. I baked it on a cookie sheet but only a small amount dripped over the edge. I also subbed half the sour cream for buttermilk. Had to use about 3/4 cup buttermilk to get the right consistency. I used slivered almonds instead of sliced. Followed as written otherwise. The end result is beautiful and very tasty.
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I used a mixture of raspberries, blueberries, and blackberries that I had on hand. I felt...