After I bought some strawberries at the farmer's market, they started  to look sad in my refrigerator, so something had to be done with them immediately. While looking for a recipe, I came across one that was egg and custard free—just right for a busy day.  I had ½ cup of my homemade raspberry sauce  which I added to the ice cream. However, the ice cream would be fine without it. Instead of cream, you could use half and half too. This ice cream has an intense berry flavor, like the one my mother used to make when I was a child. She would mix strawberries, cream and sugar and put it into ice cube trays and freeze it.

The man in my life loves cobbler, because that's what his mother always made. (His sister is still working on their mother's recipe.) My husband thinks she used Bisquick mix. As I'd rather not use the mix, I'm still trying to recreate Bisquick. So, let me know about any recipes you have. My topping is different (so my husband informs me) — softer and more flaky, like a cake.  He likes his crunchier—like a biscuit—my brother-in-law says. Both of them had second helpings, so I guess they liked it. I served mine with vanilla and my homemade strawberry ice cream.
For the filling, I used apricots and raspberries, because that's what we brought up to our mountain cabin in the Sierras, and they needed to be used right away. I love cooking up there because if you don't plan ahead, you make do with what you have. But the original recipe  from the Cooking Light Magazine called for peaches and blueberries. I made the cobbler a second time at home with blueberries apricots (the one you see in the picture). There is an old-fashioned grocery store up in the Sierras that has almost everything—but no fancy stuff and not much fruit. However, you can find all the plumbing supplies you need and cans of nearly everything. I have to admit, the plumbing and electrical items come in very handy. Our little cabin in the woods  has been my place to recharge and reboot for many years.