Recipe by Courtney McDonald
-1 cup all-purpose flour
-3 Tbsp. sugar
-1 tsp. baking powder
-1/2 tsp. baking soda
-1/4 tsp. salt
-3 Tbsp. unsalted butter, cold, diced into pea-sized pieces
-1/2 tsp. poppy seeds
-2/3 cup buttermilk
-3 baskets fresh blueberries, washed
-2 baskets fresh raspberries, cleaned
-2 baskets fresh strawberries, washed, hulled and cut in half
-1/2 cup plus 2 Tbsp. sugar, or to taste
-1 pint vanilla ice cream
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds and diced cold butter. Using your fingers, add the buttermilk and mix to a thick batter consistency. Set aside.
Toss the berries with the sugar. Transfer to a baking dish and spoon on the cobbler dough. Bake in the preheated oven until cobbler topping is golden brown and bubbling. Serve immediately with a scoop of vanilla ice cream on each portion.