Thanks for the starting point, i made a few changes…

First i have been craving blackberry cobbler for a while now, so for a 9X13 pyrex baking dish i used 5.5 6oz containers (because i saccrificed 1/2 a container to the fresh fruit deity).

I dont see a point in using 1/2 a box of the tiny gf bisquick box (thus why i used a 9×13 dish) so I dumped the whole box in to be made up (2 cups). I ended up having to double your butter and milk recommendations to obtain the right consistency. Before putting the dough on the blackberries I did a taste test and the dough was a little bland (confirmed by the non gf husband) and I added an equivalent of 1/2 Tblspoon of vanilla (1 Tblspoon for my double recipe) and an equivalent of 1/2 Tblspoon of orange peel (I use dried and for my double recipe I need 1 Tblspoon).

I hand tore the cobbler dough into finger tip size pieces and laid down an initial layer with spacing, i will be posting all of this to my wordpress account later with pictures. Then added another layer of torn dough on top to fill in some of the gaping until all of the dough was used. Leaving the small spacing should allow the fruit to vent and keep the dough on the top of the cobbler.

At the fifteen minute mark I brushed a tablespoon of melted butter over the top of the cobbler crust and then sprinkled on the sugar in the raw. I believe I ended up cooking the cobbler an additional 20 minutes after that. The cobbler smells delicious and tastes even better!