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Blackberry Dumplings Recipe

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4.3 from 37 reviews

Delight in these warm, comforting Blackberry Dumplings featuring a luscious blackberry sauce simmered with cinnamon and vanilla, topped with tender, fluffy dumplings made from a buttery dough. Perfect served warm with ice cream or whipped cream, this skillet dessert blends the sweet and tart flavors of fresh or frozen blackberries with a lightly spiced, fluffy topping for an inviting treat.

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
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare Blackberry Sauce: In a 9″ or 10″ cast iron skillet or suitable cooking skillet, combine blackberries, sugar, water, lemon juice, cinnamon, and vanilla extract. Stir everything well. Place skillet over medium heat and bring the mixture to a simmer while you prepare the dumpling dough.
  2. Make Dumpling Dough: In a medium bowl, whisk together sifted flour, baking powder, ground cinnamon, salt, and sugar until evenly mixed. Add cold, cubed unsalted butter to the flour mixture. Using a pastry blender, cut the butter into the flour until the mixture resembles coarse, uneven crumbs about the size of peas.
  3. Combine Wet Ingredients: Stir the vanilla extract into the buttermilk. Pour this buttermilk-vanilla mixture evenly over the flour and butter crumbs. Stir gently just until the dry ingredients are moistened and a shaggy dough forms; avoid over-mixing to maintain tenderness.
  4. Assemble Dumplings: Drop spoonfuls of the dumpling dough (about one tablespoon each) evenly over the simmering blackberry sauce. Use a #50 cookie scoop or tablespoon measure for uniform sizes.
  5. Cook Dumplings: Cover the skillet tightly with a lid or foil and reduce heat to low. Allow the dumplings to simmer gently for 12 to 14 minutes, until fully cooked with an internal temperature of at least 195ºF (91ºC). Avoid lifting the cover during cooking to keep steam and moisture inside.
  6. Serve and Store: Once cooked and the blackberry sauce has thickened, remove from heat. Let cool slightly before serving. Spoon dumplings with sauce into bowls. Serve warm with ice cream, whipped cream, or enjoy as is. Store leftovers covered in the refrigerator for up to 4 days. Dumplings freeze well for up to 3 months; thaw in the refrigerator and reheat individual servings in the microwave as needed.

Notes

  • Flour: You can use all-purpose or bread flour. “Sifted flour” means sift the flour before measuring for lightness and accuracy.
  • Buttermilk Substitute: If you don’t have buttermilk, create your own by adding ¾ teaspoon of fresh lemon juice or white vinegar to a measuring cup, then add milk to reach ¾ cup. Stir and let it sit for 5 minutes before using.
  • Mixing Dough: After adding buttermilk to the dry ingredients, stir only until just moistened to prevent over-mixing, which can make dumplings tough.
  • Cooking Tip: Keep the skillet covered during cooking to trap steam that cooks the dumplings gently and ensures light texture.
  • Serving Suggestions: Serve with vanilla ice cream or whipped cream to complement the warm, spiced blackberry dumplings.

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