Blackberry Dumplin’s
Imagine the smell of warm blackberry sauce, tender dough boiling in sweet fruit, topped with ice cream or cream… this is a dessert that hugs you from inside.
Yield, Time & Equipment
Serves Yield Prep Time Cook Time Total Time
6‑8 people One large pot / skillet full ~20‑30 minutes (depending on berry prep & dough) ~20‑25 minutes ~50‑60 minutes
You’ll need:
Large heavy pot or Dutch oven (big enough to hold berries + sauce + dumplings comfortably)
Mixing bowls (one for sauce, one for dumpling dough)
Whisk, wooden spoon, spatula
Measuring cups and spoons
Knife & cutting board
Lid for pot
Ice cream/whipped cream/vanilla for serving (optional)
Ingredients
Here are ingredients for a solid version of this dessert. After that, I’ll give variants and optional extras you can use to customize.
For the Blackberry Sauce (Filling / Fruit Base)
Blackberries (fresh or frozen) — about 1 quart (≈ 4 cups loose or packed)
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Water — ~ 1 to 1½ cups (depending on how juicy your berries are)
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Granulated sugar — approx 1 cup plus maybe a bit more, divided (we’ll sweeten fruit and dumplings)
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Salt — small pinch (¼ to ½ teaspoon) to enhance flavor of fruit
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Lemon extract or lemon juice — ~ ½ teaspoon extract, or juice from ½ lemon, to bring brightness
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Vanilla extract (optional) — a little (½‑1 teaspoon) for deeper flavor in sauce
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For the Dumplings
All‑purpose flour — ~ 1½ to 2 cups depending on how many dumplings you want and how thick the dough is.
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Baking powder — ~ 2 teaspoons (for fluffiness)
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Sugar — small amount (1 tablespoon or more) in dumplings for sweetness; not too much.
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Salt — pinch (¼ to ½ tsp) to balance.
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Milk or buttermilk — ~ ⅔ to ¾ cup (or enough to form a soft, wet dough)
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Butter or fat (optional or in some versions) — some recipes include butter in the dough or melting into sauce.
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Optional egg and vanilla in the dumpling dough for richness in some versions.
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Step‑by‑Step Instructions
Here is how to make Blackberry Dumplin’s from start to finish.
1. Prep the Fruit Sauce
Wash the blackberries well (if fresh). If frozen, let them thaw a little or just use as is.
In your large pot or Dutch oven, combine the blackberries + sugar (most of it, leaving a little for dumplings if needed) + water + pinch of salt + lemon (extract or juice) + optional vanilla. Stir to mix.
Heat over medium heat and bring to a gentle boil. As soon as it boils, reduce heat to a simmer. Let it cook for ~5 minutes so the fruit softens, juices release, and sauce begins to thicken slightly. Stir occasionally, gently, to avoid burning at bottom.
2. Prepare the Dumpling Dough While Fruit Simmers
In a mixing bowl, whisk together flour + baking powder + salt + sugar.
Add milk (or buttermilk) and optional egg / butter / vanilla (if using), mixing just until combined. The dough should be thick and somewhat sticky — not dry, but not runny. If too dry, add a bit more milk; too wet, add a touch more flour.
Don’t overmix; lumps are okay. Overworked dough leads to tougher dumplings.
3. Drop Dumplings Into Sauce & Cook
When fruit mixture has simmered and is bubbling lightly (not aggressively), drop dumpling batter by spoonfuls into the fruit sauce. Use tablespoon or similar; leave some space between dumplings — they will expand.
Cover the pot tightly with lid. Lower heat to medium‑low. Let dumplings cook 15‑20 minutes (varies by recipe) without lifting the lid too often. Steam builds up and helps them cook through. Check one after ~15 minutes to see if it’s cooked in the center: fluffy, not raw or doughy.
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Meanwhile, stir the fruit sauce gently now and then around the edges to prevent scorching, but gentle stirring so dumplings are not disturbed.
4. Finish & Serve
When dumplings are cooked through, remove lid. Let sauce thicken if needed (you can simmer uncovered a minute or two).
Serve warm. Spoon dumplings and plenty of blackberry sauce into bowls. Great with vanilla ice cream, whipped cream, or a splash of cream. Some like a drizzle of extra sugar syrup or buttered topping.
Optionally sprinkle a bit of nutmeg or cinnamon on top for warmth.
Tips for Best Results
Fruit quality: Fresh blackberries are great; frozen work too. If frozen, juice will be higher, sauce may be more watery early — you may need to reduce a little more.
Sweetness balancing: Taste the fruit early. If your blackberries are tart, use full sugar; if sweet, you might reduce. Lemon helps brighten.
Dumplings texture: Thick dough, slight spacing, just enough milk. If dough too loose, dumplings won’t hold shape; too stiff, they’ll be tough.
Cooking time & lid: Don’t lift lid too often. Steam and trapped heat help cook dumplings evenly.
Prevent burn: Use heavy pot, good heat control (medium‑low when simmering). Stir edges, ensure sauce under dumplings doesn’t scorch.
Serving immediately: This dessert is best served warm; flavors are more vivid, sauce more luscious. But leftovers still good.
Variations & Flavor Twists
Depending on what you like or what you have, you can adjust:
Add spices: Cinnamon, nutmeg, even a tiny bit of clove or allspice in dumpling dough or sauce.
Try buttermilk instead of milk for dumplings for richer, tangier flavor.
Include other fruits: You can mix in raspberries, blueberries, or even sliced peaches for variation.
Butter in dumplings: Some versions include a bit of melted or softened butter in dough for richer dumplings.
Egg & vanilla in dough: Adds richness and flavor.
Serve with topping: Vanilla ice cream, whipped cream, cream, or even yogurt (if you consume dairy) are excellent.
Make dairy‑free: Use plant‑based milk (almond, soy, oat), coconut‑based cream, or omit egg/butter.
Make it more rustic: Larger dumplings; looser dough; more fruit sauce.
Storing & Reheating
Refrigeration: Let cool somewhat, then store in airtight container. Keeps in fridge for 2‑3 days. Sauce may thicken more; to reheat, add a splash of water or milk.
Freezing: Dumplings freeze okay. Freeze portions; when reheating, thaw in fridge and warm gently. Texture might change slightly — dumplings softer.
Reheat: Gently on stovetop over low to medium heat; microwave works too. Add a splash of liquid to prevent drying.
Full Recipe Example
Here’s a full recipe you can follow, with quantities and a clear plan.
Blackberry Dumplin’s
Servings: 6‑8
Prep Time: ~ 25 minutes
Cook Time: ~20 minutes
Ingredients:
1 quart blackberries (fresh or frozen)
1½ cups water
1 cup sugar (divided: about ¾ cup for fruit + ¼ cup perhaps in dumplings)
½ tsp salt (to sauce) + extra pinch for dumplings
Lemon juice or extract, ½ tsp
Vanilla extract, ½ tsp (optional)
1½ to 2 cups all‑purpose flour
2 teaspoons baking powder
1 tablespoon sugar (in dumplings)
¼ tsp salt in dumpling mix
½‑¾ cup milk (or buttermilk)
Optional: 2 Tbsp melted butter or softened butter in dumpling dough
Optional egg for dumplings if using richer dough
Toppings: vanilla ice cream or whipped cream; extra berry sauce
Instructions:
Wash blackberries. In large pot, combine blackberries + ~1½ cups water + ~¾ cup sugar + ½ tsp salt + lemon + vanilla. Bring to boil; reduce to simmer 5 minutes.
While sauce simmers, in bowl mix flour + baking powder + sugar + salt. If using butter, cut in or whisk into dough. Mix milk (and optional egg/vanilla) with dry ingredients until just combined to form thick dough.
Drop dumpling dough by spoonfuls into simmering blackberry sauce — spaced apart.
Cover pot tightly; reduce heat to medium‑low. Simmer for ~15‑20 minutes until dumplings cooked through — test with fork or toothpick.
Once done, remove lid. If sauce is a bit thin, simmer uncovered 1‑2 minutes to thicken.
Serve warm: dumplings + sauce, with whipped cream or vanilla ice cream.
Why We Love Blackberry Dumplin’s
It’s a dessert that’s both rustic and decadent — comfort food with shade.
The combination of sweet, tart fruit + soft dough + cream makes for unforgettable texture & flavor contrasts.
It evokes memories — of harvests, family suppers, summer evenings.
If you like, I can send you a “share/comment” version with exact ingredients and shorter steps, or a version adapted to Ghanaian or Moroccan or whatever local fruits/spices you prefer. Do you want that?
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