My grandmother made these for me when I was just a pup. When I went into the Army, she’d make them for me special when I was home on leave. That’s been almost 50 years ago and I still can taste her dumpling when I close my eyes. Juanita’s recipe is as close to my grandmother’s as I’ve had in years. Thanks Juanita. They’re fabulous.
I didn’t have blackberries, so I used frozen blueberries and because I like thicker sauces, I also added some cornstarch, but otherwise everything else I left the same. We loved it, but it was a bit too sweet, so next time I make it, I will add less sugar.
Juanita my grandmother was also from So. Mo. and she made these all the time. I think it was a regional recipe as the only people I find that have heard of them are from that area. These are just like grandma used to make!
I chose this based on the rave reviews. It’s good, but like eating chunks of pie crust in syrup, not like a fluffy dumpling. All that shortening equals a heavy taste. Good, very filling, and easier to make and serve than a blackberry pie, but if you’re thinking light and fluffy, move on. Also, I used fresh berries that were on the sour side, and 1.75C of sugar was still a little too much, as was a whole 1t of salt. Definitely follow the instructions to add sugar “to taste.”
I’m SO glad to see a ‘generational’ recipe. True Treasures! My Father, used to make something very similar, using black cherries in it’s juice, [I don’t know how he preserved the cherries to make the juice] and he made dough with flour,salt,water, rolled out, and cut into strips about 2” long/1″ wide. Somthing he made when a young man in Ukraine. My Fathers’ Mother passed away when he was 2 years old, and he and his siblings also had to be very creative to feed the family! I love these kinds of recipes. God Bless them all!
I make this every summer we have fresh blackberries but you can also use frozen. To save time I make the recipe for dumplings on the Bisquick box. Much faster and tastes very good. Try it served with vanilla ice cream. It’s a great treat.
INGREDIENTS:
1 quart fresh blackberries
2 cups white sugar, or to taste
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Open The Next Page.
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 .!
INGREDIENTS:
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
DIRECTIONS:
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!
source:cokinghappy.com