blackberries and dumplings recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best blackberries and dumplings recipe

I’ve been making blackberry dumplings for years, and it’s always a hit with my family. My kids love helping me pick the fresh blackberries in the summer, and they’re so proud to be a part of the cooking process.

This recipe is a classic Southern dish that’s been passed down through generations, and I’m excited to share it with you today. The combination of sweet blackberries and tender dumplings is a match made in heaven, and it’s perfect for any occasion – whether it’s a family dinner or a special gathering.

I love that this recipe is easy to make and requires minimal ingredients, making it a great option for busy weeknights or weekends when you’re short on time. The best part?

It’s also incredibly healthy, packed with fiber and antioxidants from the blackberries and whole wheat dumplings. My kids devour these by the plateful, and I know your family will love them just as much as mine does.

Blackberries and Dumplings

4.5 from 1802 votes

A comforting dessert featuring juicy blackberries simmered in a sweet syrup, topped with soft, pillowy dumplings. This rustic dish is perfect for showcasing summer berries and is best served warm with a scoop of vanilla ice cream.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Blackberry Filling

4 cups fresh blackberries (rinsed and drained)
1/2 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Pinch of salt

For the Dumplings

1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
2 tablespoons unsalted butter (melted)
1/2 teaspoon vanilla extract

👨‍🍳Directions

1In a large saucepan over medium heat, combine the blackberries, 1/2 cup sugar, water, lemon juice, cinnamon, and a pinch of salt.
2Stir gently and bring the mixture to a simmer.
3Cook for 5 to 7 minutes, stirring occasionally, until the berries release their juices and the liquid thickens slightly; the berries should be soft but still hold their shape.
4While the berries simmer, prepare the dumpling batter.
5In a mixing bowl, whisk together the flour, 2 tablespoons sugar, baking powder, and salt.
6Add the milk, melted butter, and vanilla extract, stirring just until a soft, sticky dough forms; do not overmix.
7Reduce the heat under the blackberry mixture to low.
8Using a spoon, drop rounded tablespoons of the dumpling batter onto the surface of the simmering berries, spacing them about 1 inch apart.
9You should have 8 to 10 dumplings.
10Cover the saucepan with a tight-fitting lid and let the dumplings steam over low heat for 15 to 18 minutes.
11Do not lift the lid during cooking.
12The dumplings are done when they have doubled in size, are firm to the touch, and a toothpick inserted into the center comes out clean.
13Remove the saucepan from the heat and let it rest, covered, for 2 minutes.
14Serve the blackberries and dumplings warm, spooned into bowls with some of the syrup.
15Optionally, top with vanilla ice cream or whipped cream.

🔧Equipment

Large saucepan or deep skillet with lid
Mixing bowl
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 6g💛Saturated Fat: 3g❤️Cholesterol: 15mg🧂Sodium: 280mg🌾Total Carbs: 62g🥦Dietary Fiber: 6g🍬Sugars: 32g🥩Protein: 5g

📝Notes

For a thicker syrup, mash a few blackberries against the side of the pan before adding the dumplings. If using frozen blackberries, do not thaw them first; add them directly to the saucepan and increase the initial simmer time by 2 to 3 minutes.

Watch Video Of How Blackberries and Dumplings Works

This blackberries and dumplings recipe is always a good idea for any occasion because it is simple, satisfying, and brings people together. I love that I can make it with ingredients I usually have on hand, and it never fails to impress my family and guests.

For storage, let any leftovers cool completely, then transfer them to an airtight container and keep in the fridge for up to three days. To reheat, gently warm the dish on the stovetop over low heat or in the microwave, adding a splash of water or cream to loosen the sauce.

You can also serve it cold, like a fruit compote, over yogurt or oatmeal. For a fun twist, try spooning the blackberry mixture over pancakes or waffles for a special breakfast.

This recipe is versatile enough for a casual family dinner or a holiday gathering, and it always brings smiles to the table. I hope you make it and love it as much as we do.

❓ Frequently Asked Questions About Blackberries and Dumplings

Q: What type of flour do I use for the dumplings?

For this recipe, I prefer to use all-purpose flour. You can also use whole wheat flour for a nuttier flavor, but keep in mind that it may affect the texture slightly.

Q: Can I use frozen blackberries instead of fresh?

While fresh is always best, frozen blackberries will still yield delicious results. Just thaw them first by leaving them at room temperature or microwaving them for 10-15 seconds.

Q: How long do I cook the dumplings?

Cook the dumplings for about 10-12 minutes on each side, or until they’re golden brown and fluffy inside.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the dumplings up to a day in advance and store them in an airtight container in the refrigerator. Simply reheat them in the oven when you’re ready to serve.

Q: What if I don’t have any allspice? Can I substitute it with another spice?

You can omit the allspice altogether or substitute it with cinnamon if you prefer. However, keep in mind that allspice adds a unique flavor that complements the blackberries beautifully.

Similar Posts