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Blackberry Dumplings Recipe

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★★★★★

4.9 from 56 reviews

Delight in these comforting Blackberry Dumplings, featuring a luscious blackberry sauce simmered to perfection and topped with tender, cinnamon-spiced dumplings. This skillet-cooked dessert is perfect for cozy evenings and pairs beautifully 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. Prepare the Blackberry Sauce: In a 9″ or 10″ cast iron skillet or any cooking skillet, combine blackberries, sugar, water, lemon juice, ground cinnamon, and vanilla extract. Stir the mixture well.
  2. Simmer the Sauce: Place the skillet over medium heat and bring the fruit mixture to a simmer while you prepare the dumpling dough.
  3. Mix Dry Ingredients for Dumplings: In a medium bowl, whisk together sifted flour, baking powder, ground cinnamon, salt, and sugar to distribute the ingredients evenly.
  4. Incorporate Butter: Add cold, cut butter pieces to the dry ingredients. Use a pastry blender to cut the butter into the mixture until it resembles coarse, uneven crumbs with pea-sized chunks for the perfect texture.
  5. Add Buttermilk and Vanilla: Stir vanilla extract into the buttermilk, then pour this mixture evenly over the flour and butter crumbs. Stir just enough to moisten the dry ingredients into a shaggy dough without overmixing.
  6. Form Dumplings: Using a tablespoon or #50 cookie scoop, drop spoonfuls of dumpling dough evenly over the simmering blackberry mixture in the skillet.
  7. Cover and Cook: Cover the skillet with a lid or foil, reduce the heat to low, and allow the dumplings to simmer gently for about 12-14 minutes. The dumplings should be cooked through with an internal temperature of at least 195ºF (91ºC). Avoid lifting the lid to keep heat and moisture trapped, ensuring even cooking.
  8. Check and Serve: Once dumplings are fully cooked and the blackberry sauce has thickened, remove the skillet from heat and let it cool slightly. Serve the dumplings hot in bowls with the blackberry sauce, accompanied by ice cream or whipped cream if desired.
  9. Storage: 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

  • Use a cast iron skillet or a heavy-bottomed skillet for even heat distribution and best results.
  • Resist the urge to lift the lid during cooking to maintain moisture and proper steaming of dumplings.
  • Buttermilk adds tenderizing acidity to the dumplings; if unavailable, you can substitute with milk plus a teaspoon of lemon juice or vinegar.
  • Leftovers can be reheated gently to preserve texture.
  • Fresh or frozen blackberries work equally well in this recipe.

Keywords: blackberry dumplings, skillet dessert, berry dumplings, easy dumpling recipe, stovetop dessert, fruit dumplings

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