I received this recipe from Nora Pouillon, one of America’s finest organic chefs. She owns two acclaimed restaurants in Washington, D.C., Nora and Asia Nora.

SERVINGS

Serves 4

INGREDIENTS

For the Berry Mixture

4 cups blackberries

1 tablespoon Grand Marnier

1/2 cup sugar

1 tablespoon arrowroot

2 pinches ground cardamomFor the Cobbler Dough

1 cup unbleached all-purpose flour

5 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

3 tablespoons unsalted butter, chilled and cut into

1/4-inch dice

1 egg yolk

1/3 cup buttermilk, or 1/3 cup milk with 1 tablespoon

fresh lemon juice

Mint sprigs

PREPARATION

1.    Preheat the oven to 400°F. Grease a 4- to 6-cup baking dish or ceramic pie plate. Combine the berry mixture ingredients in a large bowl and pour the berry mixture into the dish.

2.    Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add the butter and work the mixture quickly between your fingertips, until it is crumbly and has the consistency of cornmeal. Or use a food processor, pulsing it on and off, to mix the flour and butter. Add the egg yolk and buttermilk and stir to combine. The dough will be soft.

3.    Drop the dough in spoonfuls onto the berries with a large spoon. Bake for 30 to 40 minutes, until the topping is browned and cooked through. The berries should be quite liquid. Garnish with mint.