Introduction

Blackberry dumplings are a comforting, delicious dessert featuring tender dumplings simmered in a sweet, spiced blackberry sauce. This easy recipe combines fresh or frozen berries with a fluffy, buttery dumpling topping for a warm treat that’s perfect any time of year.

A close-up view of a blackberry cobbler in a black cast iron skillet, showing a total of about ten golden and slightly browned biscuit-like dollops scattered unevenly on top, soft and slightly rough in texture. The biscuit pieces are nestled in a deep purple, glossy blackberry filling that bubbles and peeks through the gaps, with some fresh shiny blackberries visible near the bottom left side. The skillet rests on a purple cloth over a white marbled surface, and a silver spoon lays inside the skillet handle area for serving. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (plus extra for dough)
2 cups (240g) sifted flour
3 teaspoons baking powder
½ teaspoon ground cinnamon (additional)
½ teaspoon salt
¼ cup (50g) granulated sugar (for dough)
6 Tablespoons (85g) unsalted butter (cold and cut into pieces)
¾ cup (180mL) buttermilk
½ teaspoon vanilla extract (for dough)

Instructions

Step 1: In a 9″ or 10″ skillet, combine the blackberries, 1 cup sugar, water, lemon juice, ½ teaspoon cinnamon, and ½ teaspoon vanilla extract. Stir to mix.
Step 2: Heat the mixture over medium until it comes to a simmer while you prepare the dumpling dough.
Step 3: In a medium bowl, whisk together the sifted flour, baking powder, ½ teaspoon cinnamon, salt, and ¼ cup sugar.
Step 4: Add the cold butter pieces to the flour mixture. Using a pastry blender or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks.
Step 5: Stir the ½ teaspoon vanilla extract into the buttermilk, then pour the buttermilk mixture over the flour and butter. Stir gently just until moistened to form a shaggy dough.
Step 6: Drop the dough by tablespoonfuls evenly over the simmering blackberry mixture in the skillet.
Step 7: Cover the skillet with a lid or foil, reduce the heat to low, and let the dumplings simmer for 12-14 minutes, until cooked through. Avoid lifting the lid to keep the steam inside.
Step 8: Once the dumplings are cooked and the sauce thickened, remove from heat and let cool slightly before serving.
Step 9: Serve warm with ice cream, whipped cream, or enjoy as is.

Tips & Variations

Use frozen blackberries if fresh aren’t in season; there’s no need to thaw before cooking.
For a richer flavor, substitute half the buttermilk with plain yogurt in the dough.
Try adding a pinch of nutmeg or allspice to the dough for extra warmth.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to ¾ cup milk—let sit for 5 minutes before using.

Storage

Store leftover dumplings covered in the refrigerator for up to 4 days. They freeze well for up to 3 months—thaw in the refrigerator and reheat individual portions in the microwave until warm.

How to Serve

The dish is a baked cobbler in a black cast iron skillet resting on a purple cloth over a white marbled surface. It has a deep purple-black layer of blackberry filling that is thick and juicy, mostly covering the bottom and peeking through the top. On top of the filling, there are about twelve uneven, golden-brown biscuit dollops with a rough, slightly crumbly texture. These biscuit pieces are irregular in shape and spread out evenly across the skillet surface. Three fresh blackberries are placed on top for garnish, adding a fresh glossy texture. A silver spoon lies inside the skillet on the right side, its handle pointing outwards. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries besides blackberries?

Yes, raspberries, blueberries, or a mixed berry blend work well and can be used with the same method and quantities.

How do I know when the dumplings are fully cooked?

The dumplings should be firm to the touch and cooked through, typically after 12-14 minutes simmering covered. You can check by inserting a toothpick or digital thermometer—internal temperature should be around 195ºF (91ºC).

Blackberry Dumplings Recipe

Print Recipe

★★★★★

5 from 63 reviews

These Blackberry Dumplings feature a luscious, simmering blackberry sauce topped with tender, fluffy dumplings. The recipe combines sweet and tangy blackberries with a cinnamon and vanilla-spiced dough cooked gently on the stovetop. Perfect as a comforting dessert served warm with ice cream or whipped cream.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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 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
½ teaspoon vanilla extract

Instructions

Make the Blackberry Sauce: In a 9″ or 10″ cast iron skillet or cooking skillet, combine the blackberries, sugar, water, lemon juice, ground cinnamon, and vanilla extract. Stir to mix all ingredients well.
Simmer the Fruit Mixture: Place the skillet over medium heat and bring the blackberry mixture to a gentle simmer while preparing the dumpling dough.
Prepare the Dumpling Dry Mix: In a medium bowl, whisk together the sifted flour, baking powder, ground cinnamon, salt, and sugar until evenly combined.
Cut in the Butter: Add cold butter pieces to the flour mixture. Using a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse, uneven crumbs roughly the size of peas. Some chunks can be smaller or larger, but pea-sized is ideal.
Mix Wet Ingredients: Stir vanilla extract into the buttermilk. Pour the buttermilk mixture evenly over the flour and butter crumbs.
Form the Dough: Stir the wet and dry ingredients gently and just until moistened to form a shaggy, rough dough. Avoid overmixing to keep dumplings tender.
Assemble Dumplings on Sauce: Using a tablespoon or a #50 cookie scoop, drop spoonfuls of the dumpling dough evenly over the simmering blackberry sauce in the skillet.
Cover and Simmer: Cover the skillet with a lid or foil. Reduce heat to low and allow dumplings to cook gently, steaming through the simmering blackberry sauce for about 12-14 minutes. Do not remove the cover during cooking to maintain moisture and heat.
Check Doneness: Dumplings are cooked when they reach an internal temperature of at least 195ºF (91ºC) and the sauce has thickened slightly.
Serve: Remove the skillet from heat and allow to cool slightly. Spoon warm dumplings and blackberry sauce into bowls. Serve with ice cream, whipped cream, or enjoy as is. Store leftovers covered in the refrigerator for up to 4 days or freeze up to 3 months.

Notes

Using a cast iron skillet is recommended for even heating and better flavor development.
Do not peek under the lid while the dumplings cook to ensure they steam properly.
Frozen blackberries work well; no need to thaw before cooking.
Leftover dumplings reheat well in the microwave.
For a richer flavor, serve with vanilla ice cream or fresh whipped cream.

Keywords: blackberry dumplings, berry dessert, stovetop dumplings, fruit dumplings, homemade dumplings, cast iron skillet dessert