Make this comforting Southern classic dessert easily. You will simmer fresh or frozen blackberries in a sweet syrup and top them with tender biscuit dumplings cooked right in the pot.
Author:maddie-thompson
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Dessert
Method:Stovetop Simmering
Cuisine:American Southern
Diet:Vegetarian
Ingredients
Scale
2 cups fresh or frozen blackberries
1 cup granulated sugar
1 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Instructions
Combine the blackberries, sugar, water, cinnamon, nutmeg, and butter in a large saucepan or Dutch oven. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 5 minutes.
While the berries simmer, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt.
Pour in the milk and stir just until the dry ingredients are moistened. Do not overmix; a few lumps in your tender dumpling dough are fine.
Drop the dumpling batter by rounded spoonfuls directly onto the simmering blackberry mixture. Leave a little space between each dumpling.
Cover the saucepan tightly. Reduce the heat to low and let the dumplings steam for 15 to 20 minutes. Do not lift the lid during this time to keep the steam in.
The dumplings are done when they look puffy and a toothpick inserted into the center comes out clean.
Remove from heat. Serve your warm blackberry dumplings immediately with vanilla ice cream or whipped cream for the best experience.
Notes
You can use frozen blackberries without thawing them first; just allow a few extra minutes for the syrup to start bubbling.
For a richer flavor, substitute half the water with unsweetened apple juice.
If you prefer a thicker syrup, uncover the pot for the last 5 minutes of cooking, but watch carefully so the dumplings do not stick.