Blackberry Dumpling Cobbler Recipes

BLACKBERRY DUMPLINGS

Steps:

• Mix blackberries, 1/3 cup sugar, the water and lemon juice in 3 1/2- or 4-quart slow cooker.
• Cover and cook on low heat setting 3 to 4 hours (or high heat setting 1 1/2 to 2 hours) or until mixture is boiling.
• Mix baking mix and 2 tablespoons sugar in small bowl. Stir in milk just until dry ingredients are moistened. Drop dough by 6 spoonfuls onto hot berry mixture. Sprinkle with cinnamon.
• Cover and cook on high heat setting 20 to 25 minutes or until toothpick inserted in center of dumplings comes out clean.
• To serve, spoon dumpling into dessert dish. Spoon berry mixture over dumpling. Top with whipping cream.

BLACKBERRY DUMPLING COBBLER

Steps:

• Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
• In 3-quart saucepan, heat blackberries, 1 1/3 cups of the sugar and the butter to boiling over medium heat, stirring gently until butter is melted and sugar is dissolved. Remove from heat; set aside.
• In large bowl, beat cream cheese and remaining 2/3 cup sugar with electric mixer on medium speed until fluffy. Beat in milk until smooth. Stir in Bisquick mix and oats. Spread two-thirds of the cream cheese mixture (about 3 cups) in baking dish; spoon blackberry mixture evenly over top. Dollop remaining cream cheese mixture over blackberry mixture.
• Bake 35 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream.

JUANITA'S BLACKBERRY DUMPLINGS

Steps:

• 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.
• Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening 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.
• Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough.
• Holding each strip of dough over the boiling blackberries pinch off 4-inch 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.

BLACKBERRIES AND DUMPLINGS

Steps:

• Combine blackberries, sugar, water and nutmeg in a saucepan on top of the stove. Bring to a boil, then turn down to medium boil and cover the pot. In a bowl whisk together the all-purpose flour, sugar, baking powder and salt. Mix the milk into the flour mixture with a spoon. Your dough should be where you can flour your hands and pull off pieces and roll into balls about the size of a walnut. I just put some flour on a paper plate and flour my hands good to do this
• You can add a little more flour to the dumplings if you need to so you can handle the dough. Remove lid from pot and drop in the dumplings. Replace the top and cook 5 to 7 minutes until dumplings are cooked. You should get 11 to 12 dumplings from your dough. Makes about six servings.
• (I consider a serving 2 dumplings' with sauce ladled over them.) Serve with ice cream or whipped cream for dessert or a treat anytime.

GRANDMA'S OLD FASHIONED BLACKBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F
• Line a baking sheet with aluminum foil.
• Grease a 12-inch skillet with non-stick spray or vegetable oil.
• In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. To this mixture, cut in butter until the mixture resembles coarse crumbs. *video above for this procedure.
• Next, to this mixture, stir in 1/4 cup boiling water just until the mixture is evenly moist.
• In a separate bowl, dissolve the 2 tablespoons cornstarch in 1/4 cup cold water.
• To the cornstarch mixture, mix in remaining 1 cup sugar, lemon juice, and blackberries.
• Transfer berry mixture to a cast-iron skillet and bring to a boil. Stir frequently.
• When berries begin to thicken slightly, drop the dough into the skillet by spoonfuls.
• Place skillet on the foil lined baking sheet.
• Bake 25 to 30 minutes at 400 degrees until top is golden brown.
• Serve warm with vanilla ice cream