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, washed
• 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 create 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 a preheated oven until cobbler topping is golden brown and bubbling. Serve immediately with a scoop of vanilla ice cream. Serves 6.