Preheat the oven to 350 degrees F.

Add the ingredients for the berry filling to a mixing bowl and gently toss them together until well combined (note that if you use raspberries they have a tendency to break, so stir cautiously if you want to keep them whole).

Transfer the berry mixture to a small casserole dish (9-inch circular casserole dish, cake pan, 8” x 8” square cake pan, etc.). 

In a separate mixing bowl, stir together the ingredients for the cobbler topping until well-combined. Roll a piece of the dough into a ball then flatten it into a disc in order to make a biscuit shape. Repeat for remaining topping, making any size biscuits you like (I typically end up with 6 biscuits).

Arrange the biscuits over the berry filling and bake in the preheated oven 35 to 45 minutes, until the berry filling is bubbly and the biscuits are golden-brown.

Serve berry cobbler with Keto Vanilla Ice Cream (or ice cream of choice), and enjoy!