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Blackberry Dumplings Recipe

Blackberry Dumplings Recipe
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★★★★★

5 from 24 reviews

Delight in these comforting blackberry dumplings featuring a luscious homemade blackberry sauce topped with tender, cinnamon-spiced dumplings. Perfect for a cozy dessert, this recipe melds the tartness of fresh or frozen blackberries with a sweet, soft dumpling dough, simmered together in one skillet for an easy yet impressive treat.

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 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* (see notes)
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Blackberry Sauce: In a 9 or 10-inch cast iron or heavy-bottomed skillet, combine blackberries, sugar, water, lemon juice, cinnamon, and vanilla extract. Stir to combine, then place the skillet over medium heat. Let the mixture come to a gentle simmer while preparing the dumpling dough.
  2. Make the Dumpling Dough: In a medium bowl, whisk together the sifted flour, baking powder, ground cinnamon, salt, and sugar until evenly distributed. Add the cold butter pieces and use a pastry blender or your fingers to cut the butter into the flour mixture until it forms coarse, pea-sized crumbs with some smaller and larger bits mixed in.
  3. Incorporate Wet Ingredients: Stir the vanilla extract into the buttermilk. Pour the buttermilk mixture evenly over the flour and butter crumbs. Using a spoon or spatula, stir gently just until the dry ingredients are moistened and form a shaggy dough. Avoid over-mixing to keep dumplings tender.
  4. Assemble and Cook: Drop the dumpling dough by tablespoonfuls evenly over the simmering blackberry sauce in the skillet. Using a spoon or cookie scoop, space them out so they cook evenly. Cover the skillet with a lid or foil and reduce heat to low. Let the dumplings simmer for 12–14 minutes until they are cooked through and an instant-read thermometer inserted into a dumpling reads at least 195ºF (91ºC). Avoid lifting the lid to retain moisture.
  5. Serve: Once dumplings are cooked and the blackberry sauce has thickened, remove the skillet from heat. Allow to cool for a few minutes before serving. Spoon warm dumplings with blackberries into bowls, optionally serving with ice cream or whipped cream. Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months; reheat as needed.

Notes

  • Flour: Use all-purpose or bread flour. Be sure to sift the flour before measuring for best texture.
  • Buttermilk Substitute: If you do not have buttermilk, add ¾ teaspoon of fresh lemon juice or white vinegar to a measuring cup then add enough milk to measure ¾ cup total. Stir and let sit for 5 minutes before using.
  • Mixing Tip: Stir the dough only until the dry ingredients are just moistened. Over-mixing can lead to tough dumplings.
  • Cooking Temperature: Maintain a low simmer under the lid to ensure dumplings cook evenly without drying out.

Nutrition

Keywords: blackberry dumplings, dumplings dessert, blackberry sauce, easy fruit dessert, skillet dessert, cinnamon dumplings

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