I made it with about 2 pints of raspberries or a little less, and it was great. However, I'm not a fan of pie crust cobblers, so I used the old stand-by cobbler batter: 1 cup flour, 1 cup all-purpose flour, 1 cup sugar, 1 cup milk, and 1 tablespoon baking powder, combined and poured over 1/2 cup of melted butter in a 9X13 pan.. Then I put the mix on top and baked. It was all I could do to not just devour the filling as it cooked. Of course, it had to bake about 45 minutes instead of 14 with the batter.
Please someone make this and rate! Two pounds of raspberries is a LOT of raspberries and very expensive. Thinking that might should be 2 pints of raspberries!