Stewed Blackberries with Sweet Dumplings

    (32)
    1 hour 5 min

    A great way of making use of blackberries when in-season. Dumplings are simmered in a bubbling cinnamon-spiced blackberry compote. Enjoy for dessert.


    29 people made this

    Ingredients
    Serves: 12 

    • 575g fresh blackberries
    • 400g caster sugar or to taste
    • 475ml water
    • 30g butter
    • 1 teaspoon cinnamon
    • 250g plain flour
    • 1 teaspoon salt
    • 50g margarine
    • 1 egg yolk
    • 5 tablespoons milk

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Place blackberries, sugar, water, butter and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.
    2. Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the margarine with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls.
    3. Roll one ball into a 5mm thick circle. Using a floured knife cut lengthways 5 to 7.5cm wide strips of dough. Repeat with the second ball of dough.
    4. Holding each strip of dough over the boiling blackberries pinch off 10cm lengths and drop into the berries. Repeat until all the dough has been used. Cook the dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.
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    Reviews & ratings
    Average global rating:
    (32)

    Reviews in English (29)

    by
    25

    My grandmother made these for me when I was just a pup. When I went into the Army, she'd make them for me special when I was home on leave. That's been almost 50 years ago and I still can taste her dumpling when I close my eyes. Juanita's recipe is as close to my grandmother's as I've had in years. Thanks Juanita. They're fabulous.  -  03 Sep 2010  (Review from Allrecipes US | Canada)

    by
    23

    I didn't have blackberries, so I used frozen blueberries and because I like thicker sauces, I also added some cornstarch, but otherwise everything else I left the same. We loved it, but it was a bit too sweet, so next time I make it, I will add less sugar. Thank-you Charlo and Charlo's Mom for the great recipe!!  -  30 Aug 2010  (Review from Allrecipes US | Canada)

    by
    18

    I make this every summer we have fresh blackberries but you can also use frozen. To save time I make the recipe for dumplings on the Bisquick box. Much faster and tastes very good. Try it served with vanilla ice cream. It's a great treat.  -  30 Aug 2010  (Review from Allrecipes US | Canada)

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