Cobbler in a skillet

I know, I know, peaches and blackberries are not in season - but that's why my chest freezer comes in handy! Late last year I froze some ripe fruit and last week I remembered them so I made this tasty tart Blackberry-peach cobbler with buttermilk biscuits from Fine Cooking. It was delicious - especially warm with a scoop of vanilla ice-cream. I only added about a 1/4 cup of sugar to the filling and 1/4 cup of sugar to the biscuits so it wasn't too sweet. Also this was the first time I used this new skillet I got from my mom's kitchen. I think it's technically a paella pan - very wide and not too deep and it was perfect for this.