I, too, am from SEMO & my mother used to make Blackberry dumplings for me because when she did make a cobbler, I always liked the “bottom” crust the best!
These sound delicious Juanita. We were from the southern WV coalfields and my mother made something similar. For the longest time, I thought that was what people called cobbler. When I retired, I wanted to do some cooking and started looking for a “cobbler” recipe but as you can imagine, they were radically different. But I tried them too! It was then I saw people refer to what I was calling cobbler as dumplings. Some guys are just slow huh? But thanks again for the recipe, I’m gonna try it!
This is not regional, or even America specific, or blackberry specific, or a poverty dish. This is a centuries old breakfast/dessert. Any seasonal fruit will do but I use less sugar, especially for a breakfast. I’m glad to see it has been shared, everyone deserves the joy of Blackberry (Raspberry is Spectacular!) Dumplings. Thank you for sharing!
Can’t wait to make these…My aunt used to make a blackberry and wet dumpling dish like this and would can it. My family is from St. Mary’s county in Southern Maryland. Now just need a good cabage only stuffed ham recipe. Yummy!
I am from Indiana. My mother made this blackberry and dumplings every year during blackberry season. This is a very good receipt.I am glad to find this. I didn’t know how mother made hers.
Very good! I used 2 cups blackberrys,1 cup figs,1/2cup rasberries and 1/2 cup halved strawberries, i used whole wheat flour yum .!
1 quart fresh blackberries
2 cups white sugar, or to taste
2 cups water
2 tablespoons butter
1 teaspoon cinnamon
2 cups flour
1 teaspoon salt
1/4 cup shortening
1 egg yolk
5 tablespoons milk
Place blackberries, sugar, water, butter, and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.
Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
Divide the dough in half and shape into small balls. Some people like flat dumplings so they to roll into a flat circle and cut into strips, then cut strips into squares.
Drop dumplings (balls or strips) into the berries. Simmer the dumplings, covered, over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.
**I tried both the dumpling balls and the strips, and I prefer the strips best!! I rolled the dough out to about 1/4 inch thickness and just dropped them in. YUMMMMY!!
Great with ice cream!