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Blackberry Dumplings Recipe

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★★★★★

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.

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

  1. 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.
  2. Simmer the Fruit Mixture: Place the skillet over medium heat and bring the blackberry mixture to a gentle simmer while preparing the dumpling dough.
  3. Prepare the Dumpling Dry Mix: In a medium bowl, whisk together the sifted flour, baking powder, ground cinnamon, salt, and sugar until evenly combined.
  4. 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.
  5. Mix Wet Ingredients: Stir vanilla extract into the buttermilk. Pour the buttermilk mixture evenly over the flour and butter crumbs.
  6. 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.
  7. 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.
  8. 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.
  9. Check Doneness: Dumplings are cooked when they reach an internal temperature of at least 195ºF (91ºC) and the sauce has thickened slightly.
  10. 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

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