Blackberry Cobbler

8 cups fresh blackberries, washed and drained
1-1/4 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 tablespoons orange juice
1/3 cup butter
pastry for double-crust pie

Preheat oven to 475°F. Lightly butter an 8-inch square Pyrex baking dish.

Combine the sugar, flour, cinnamon and nutmeg in a large, heavy saucepan or dutch oven. Gently stir in the blackberries and orange juice. Over medium heat, bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes. Remove from heat and stir in butter until it is melted. Set aside and keep warm.

Roll out half the pastry as for a pie, but cut it into an 8-inch square. Stir the blackberry mixture to evenly distribute the fruit, and spoon half the mixture into the prepared baking dish. Cover with the pastry square. Bake for 10 to 12 minutes, or until just starting to brown. Remove from oven and spoon remaining blackberry mixture over the baked pastry.

Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the blackberry mixture. Sprinkle lightly with granulated sugar, if desired. Bake an additional 20 minutes or until browned. Makes 8 servings.