Fresh blackberries, sweetened and stewed and topped with sweet steamed dumplings. Serve over vanilla ice cream.
Blackberries and Dumplings
Couple years ago, I bought two thornless blackberry plants from Cottage Farms on QVC. Being inexperienced with the plant, the first year, I wasn't sure what was going on with them. They grew like mad, but that's it. Lots of thick vines. Lots of green leaves. But, no blossoms. No berries, and, in fact, after a couple of freezes that winter, I resigned myself that they didn't make it.
Thank goodness I didn't cut them down because lo and behold come spring the next year, I saw new growth sprouting along all of the old canes and before I knew it, blossoms everywhere, followed by the most beautiful, huge, gorgeous and tasty blackberries.
One thing I've noticed in my years of writing about food and recipes, is that blackberries bring up so many memories for so many folks. So many of us seem to have lovely childhood memories of rushing home from school, or getting up on a summer morning to pick buckets of blackberries. My top favorite things to make with blackberries are cobblers, jam and these blackberry dumplings.
 |
| Fresh picked, right out of my own backyard! |
I just had a big bowl of blackberries and dumplings for breakfast... oh my goodness was it good. Here's how I make my blackberries and dumplings.
Mix together cornstarch and 2 tablespoons water; set aside. Add blackberries and sugar to a large saucepan; toss and let rest for 30 minutes, longer if they were refrigerated. Taste and add additional sugar if desired.
Add the 2 cups water, lemon juice, zest and salt; stir and bring to a boil. Stir in cornstarch slurry, boil 2 minutes reduce to a bare bubble simmer; add butter.
Meanwhile, whisk together the flour, sugar, baking powder and salt. Add butter and milk and mix together to form a shaggy dough. Drop spoonfuls of dumpling dough (I use a small cookie scoop) on top of stewed blackberries, cover pot and simmer for 20 minutes without lifting cover. Uncover, remove from heat and let rest for 10 minutes.
Spoon dumplings over vanilla ice cream or into a serving bowl, spooning sauce on top. Add a dollop of whipped cream if desired.
For more of my favorite desserts and sweet treats, check out the collection on my Pinterest page!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!Unable to view the printable above on your device? Tap/click here.
Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
190505BHP
.
