Mixed Berry Cobbler

• 2 cups flour
• 2 tablespoons baking powder
• Pinch of salt
• 1/2 pound cold butter, plus butter for greasing baking dish
• 1/4 cup plus one tablespoon sugar
• 1 cup half-and-half
• 1 pint blueberries, rinsed and picked over
• 1 pint strawberries, rinsed and hulled
• 1/2 pint blackberries, rinsed
• 1/2 pint raspberries, rinsed
• 1 1/2 cups dark brown sugar
• 4 cups vanilla ice cream
• Mint sprigs

1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. Butter a 9-by-13-inch baking dish, preferably one attractive enough for serving.
4. Place the flour, baking powder and salt in a food processor, and whirl briefly to combine.
5. Dice the butter, add it and pulse until the mixture is uniformly crumbly.
6. Mix the quarter of a cup sugar and half-and-half together, and pour into the food processor.
7. Pulse just until the ingredients are combined to form a soft dough.
8. Do not overmix.
9. Scoop the dough into eight mounds on the baking sheet, spacing to allow two inches between them.
10. Sprinkle with the tablespoon of sugar, and bake 20 to 25 minutes, until lightly browned.
11. While the pastry is baking, combine the berries in a mixing bowl, add the brown sugar, mix gently, then spread in the buttered baking dish.
12. When the pastry is done, slide each piece off the parchment, and place on the berries, spacing them evenly.
13. Place the baking dish in the oven to continue baking, until the topping is browned and the berries are bubbling, about 30 minutes.
14. Allow to cool for about 30 minutes, then serve, with pastry topping on each portion.
15. Garnish with mint sprigs, and spoon vanilla ice cream on the side.

flour, baking powder, salt, cold butter, sugar, blueberries, strawberries, blackberries, raspberries, brown sugar, vanilla ice cream, sprigs

Taken from cooking.nytimes.com/recipes/6154 (may not work)