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Blackberry Dumplings Recipe

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3.8 from 29 reviews

This Blackberry Dumplings recipe combines juicy blackberries simmered in a spiced sauce with tender, fluffy dumplings cooked right in the skillet, perfect for a comforting dessert served warm with ice cream or whipped cream.

Ingredients

Units Scale

Blackberry Sauce

  • 1 pound (454g) blackberries (fresh or frozen)
  • 1 cup (200g) granulated sugar
  • 1 cup (240mL) water
  • 1 Tablespoon (15mL) lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Dumplings

  • 2 cups (240g) sifted flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 6 Tablespoons (85g) unsalted butter (cold and cut into pieces)
  • 3/4 cup (180mL) buttermilk
  • 1/2 teaspoon vanilla extract

Instructions

  1. BLACKBERRY SAUCE In a 9″ or 10″ cast iron skillet or a cooking skillet, combine the blackberries, sugar, water, lemon juice, cinnamon, and vanilla extract. Stir to combine.
  2. Heat Turn the heat to medium, and allow fruit mixture to come to a simmer while you make the dumpling dough.
  3. DUMPLINGS In a medium size bowl, whisk together the sifted flour, baking powder, ground cinnamon, salt, and sugar.
  4. Mix butter Add the butter to the flour mixture, then, using a pastry blender, work the butter into the mixture until it becomes coarse, uneven crumbs. Aim for pea-sized chunks (some smaller or larger are fine, but overall, the size should be pea-sized).
  5. Add buttermilk Pour the vanilla extract into the buttermilk, stir to mix well, and then pour the buttermilk/vanilla mixture evenly over the flour/butter mixture. Stir just until the dry ingredients are moistened and create a shaggy dough.
  6. ASSEMBLY & COOKING Drop the dumpling dough by Tablespoonfuls into the simmering blackberry mixture, spreading them out evenly over the whole skillet. I used this #50 cookie scoop.
  7. Cover and simmer When you have scooped all the dough into the blackberries, cover the skillet with its lid or foil and reduce the heat to low.
  8. Cook dumplings Allow the dumplings to simmer for about 12-14 minutes, until the dumpling balls are cooked all the way through. Internal temperature should be at least 195ºF (91ºC). You can test one with a digital thermometer– this is my very favorite instant-read digital thermometer, and this is my favorite budget-friendly digital thermometer. Be on the lookout for liquid bubbling over. This isn’t going to be a problem for the recipe, but can burn you if you touch it. Resist the temptation to peek under the foil so the heat and moisture remain inside the “tent” to keep the dumplings cooking properly.
  9. Finish and serve When dumplings are cooked all the way through and blackberry mixture has thickened, remove from the heat and allow to cool a few minutes before serving. To serve, spoon the hot dumplings and blackberries into bowls, then serve with ice cream, whipped cream, or as is. Store leftovers covered in the refrigerator, up to 4 days. Dumplings freeze well, up to 3 months. Thaw in the refrigerator and heat individual servings in the microwave as needed.

Notes

  • To test doneness, use an instant-read digital thermometer to ensure dumplings reach 195ºF (91ºC).
  • Do not peek under the foil lid during cooking to maintain heat and moisture.
  • Store leftovers covered in the refrigerator up to 4 days; freeze up to 3 months.
  • Thaw frozen dumplings in refrigerator and reheat in microwave as needed.

Find it online: https://yumfoodusa.com/blackberry-dumplings-recipe/