Nora’s Superb Blackberry Cobbler Recipe (recipe from Organic to Be)
I received this recipe from Nora Pouillon, one of America’s finest organic chefs. She owns the acclaimed, and first certified organic restaurant in the U.S., Restaurant Nora in Washington D.C.
For the berry mixture
4 cups blackberries
1 tablespoon Grand Marnier
½ cup sugar
1 tablespoon arrowroot
2 pinches ground cardamom
For the cobbler dough
1 cup unbleached organic all-purpose flour
5 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
3 tablespoons unsalted organic butter, chilled and cut into ¼-inch dice
1 organic egg yolk
1/3 cup organic buttermilk, or 1/3 cup organic milk with 1 tablespoon fresh lemon juice
1. Preheat the oven to 400ºF. 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 or 40 minutes, until the topping is browned and cooked through. The berries should be quite liquid. Garnish with mint.