Blueberry Cobbler

With the local farmer's market providing raspberries, I made this with raspberries with great success. It was well received. Instead of drizzling cream over the warm dish, I used vanilla ice cream in individual serving dishes for a little bit of hot/cold sensation.

Easy, good taste with a few edits. Put less sugar 1/4 cup in berries; use more lemon zest (I use entire lemon) in dough plus a dash of cinnamon. Dough should be on moist side to avoid it drying out. I used frozen berries!

Brought it to a party and everyone seemed to like it. Personally, I didn't care for it. Didn't like the biscuit. Maybe it's better served while still warm?

I made this tonight with peaches and it turned out great! I drained the peaches first, but next time I might not completely drain them. I also used 1% milk instead of heavy cream.

I was wondering if anyone has made this with something other than blueberries.

I made this tonight and it came out amazing! I only had salted butter so I used it instead of unsalted and minimized the salt to a dash. Here is a pic http://www.flickr.com/photos/a_w_taylor/5972129873/in/photostream

A great recipe I come back to again and again for blueberry cobbler. As for a low fat version: this is cobbler! Enjoy it for all its delicious goodness—in moderation—unless you plan on having it every day, the fat content shouldn't be an issue. You could always try to substitute vegetable shortening for the butter, but experiment at your own risk! For other fruits: since the dough recipe is just a basic scone-type biscuit dough, it will work great with any fruit filling. You just need to adjust the amount of sugar and flour you would mix with the blueberries depending on the sweetness and wetness of the substituting fruit.

I'm going to try and make this with strawberries.

also, can I reuse this recipe with other fruits?

Is there a low fat version of this piece of this?