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Blackberry Dumplings Recipe

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4.2 from 61 reviews

Delight in these comforting Blackberry Dumplings featuring a luscious homemade blackberry sauce simmered with warm spices and tender, pillowy dumplings cooked right in the skillet. This easy stovetop dessert balances sweet and tart flavors, perfect for serving hot with ice cream or whipped cream.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Blackberry Sauce

  • 1 pound (454g) blackberries (fresh or frozen)
  • 1 cup (200g) granulated sugar
  • 1 cup (240mL) water
  • 1 Tablespoon (15mL) lemon juice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Dumplings

  • 2 cups (240g) sifted all-purpose or bread flour
  • 3 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup (50g) granulated sugar
  • 6 Tablespoons (85g) unsalted butter, cold and cut into pieces
  • ¾ cup (180mL) buttermilk (or homemade: ¾ tsp lemon juice or vinegar plus milk to measure ¾ cup, rested 5 minutes)
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Blackberry Sauce: In a 9″ or 10″ cast iron or cooking skillet, combine blackberries, sugar, water, lemon juice, cinnamon, and vanilla extract. Stir well to mix all ingredients.
  2. Simmer the Fruit Mixture: Turn the heat to medium and bring the blackberry mixture to a simmer while you make the dumpling dough.
  3. Mix Dry Ingredients for Dumplings: In a medium bowl, whisk together sifted flour, baking powder, cinnamon, salt, and sugar until evenly combined.
  4. Incorporate Butter: Add cold butter pieces to the flour mixture. Use a pastry blender to work the butter in until the mixture resembles coarse, uneven crumbs roughly the size of peas.
  5. Combine Buttermilk and Vanilla: Stir vanilla extract into the buttermilk. Pour the buttermilk mixture evenly over the flour and butter, then stir just until the dry ingredients are moistened and the dough is shaggy. Avoid over-mixing.
  6. Drop Dumplings into Sauce: Using a tablespoon or #50 cookie scoop, drop spoonfuls of dumpling dough evenly over the simmering blackberry sauce in the skillet.
  7. Cover and Simmer: Cover the skillet with a lid or foil. Reduce heat to low and let the dumplings simmer gently for 12-14 minutes until cooked through, reaching an internal temperature of about 195ºF (91ºC). Avoid lifting the cover to maintain moisture.
  8. Finish and Serve: Once dumplings are fully cooked and sauce thickened, remove from heat. Let cool for a few minutes, then spoon dumplings and blackberry sauce into bowls. Serve warm with ice cream or whipped cream, or enjoy as is.
  9. Storage Tips: Store leftovers covered in the refrigerator for up to 4 days. Dumplings freeze well – freeze up to 3 months, thaw in fridge and reheat individual servings in the microwave as needed.

Notes

  • You can use either all-purpose or bread flour for the dumplings. Always sift the flour before measuring for the best texture.
  • If you don’t have buttermilk on hand, make a substitute by adding ¾ teaspoon fresh lemon juice or white vinegar to a measuring cup and adding milk to reach ¾ cup total volume; let sit 5 minutes before use.
  • When mixing the dumpling dough, stir only until dry ingredients are moistened to prevent overworking the dough, which can make dumplings tough.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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