What's better than a warm biscuit-topped cobbler? A warm biscuit-topped cobbler you have all to yourself.
Preheat oven to 375°. Place eight wide-mouthed half pint caning jars (or 8- to 10-ounce ramekins) in a shallow baking pan; set aside. In a medium bowl, combine peaches, strawberries and blueberries. Sprinkle with lemon juice.
In a small bowl, stir together the 1/3 cup sugar and 2 tablespoons flour; add to fruit. Toss to combine. Divide evenly among jars or ramekins.
For dough: In a medium bowl, stir together 3/4 cup flour, 1 tablespoon sugar, the baking powder and salt. Using a pastry blender or your fingers, cut or rub in butter until pieces are pea-size. Slowly add cream, tossing with a fork until just combined.
Spoon small mounds of the dough over the fruit in jars. Sprinkle with the 2 teaspoons sugar.
Bake for about 20 minutes or until a wooden toothpick inserted into topping comes out clean. Cool on a wire rack for 20 minutes. Serve warm (with ice cream if desired).