Thursday, May 9, 2019

Stewed Blackberries and Dumplings

Fresh blackberries, sweetened and stewed and topped with sweet steamed dumplings. Serve over vanilla ice cream.
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!
You can stew down the blackberries over a long period of time over low heat to thicken before dropping the dumplings, but I like to shortcut the process by using a cornstarch slurry, otherwise, no matter how gentle I am, they break down too much for me.

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!


Recipe: Blackberries and Dumplings

©From the Kitchen of Deep South Dish
Inactive time: 30 min
Cook time: 25 min

Total time: 55 min
Yield: About 4 to 6 servings
Ingredients

For the Berries:
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 quart (about 4 cups) fresh blackberries
  • 1 cup granulated sugar, or to taste
  • 2 cups water
  • 1 small lemon, zested and juiced
  • 1/8 teaspoon kosher salt
  • 1 tablespoon unsalted butter
For the Dumplings:
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, softened
  • 1/3 cup whole milk
Instructions

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, stirring several times. 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 on top of stewed blackberries, cover 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.

Cook's Notes: Number of dumplings depends on how you drop them. I use a small cookie scoop and get about a dozen dumplings, although if you have your simmer too high, some will break down. May also make with other berries.

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Posted by on May 9, 2019

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