Blackberry Dumplings

    1 hour 5 minutes

    Here's a recipe devised by my mother for make fresh blackberries go further than in a cobbler or crumble. It's deliciously different!

    28 people made this

    Serves: 12 

    • 750g fresh blackberries
    • 2 cups (440g) white sugar, or to taste
    • 2 cups (500ml) water
    • 2 tablespoons butter
    • 1 teaspoon cinnamon
    • 2 cups (250g) flour
    • 1 teaspoon salt
    • 1/4 cup copha
    • 1 egg yolk
    • 5 tablespoons milk

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    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 copha with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs.
    3. 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.
    4. Roll one ball into a 5mm thick round, like a pie crust. Using a floured knife cut lengthwise 5cm wide squares of dough. Repeat with the second ball of dough.
    5. Drop the dumplings one by one 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 in English (32)


    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 USA and Canada)


    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 USA and Canada)


    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 USA and Canada)