In my family we've always called fruit cobbler clobber. Clobbers and crisps were always a part of Sunday dinner at our house growing up, and so I was happy to see that Cherry Cobbler (p.230) was on the recipe roster for this weekend. I didn't use cherries, because (a) there were no frozen cherries at Nesters'; and (b) I was not about to pit all the fresh cherries needed for the cobbler. So this became a mixed berry cobbler, using strawberries, raspberries, blackberries and blueberries that I had in the house. I also substituted Splenda for sugar, and used Red Mill Gluten-Free flour (biscuit and breads mix) for the topping, which is sprinkled with Splenda's Brown Sugar blend. This was delightful and I think it will definitely be going on my favourites list. The way I dropped the dough, the top sort of looked like a flower, and you could definitely get creative with the way you shape the dough on top if you were having company over. Me, I plan to eat this in secret, in the dark, with the door locked and the curtains drawn, so I don't have to share.