By Sue Lau | Palatable Pastime
Blackberry dumplings are my recipe of the day with Summer Dessert Week. I am doing two recipes- this one and pineapple-orange sherbet popsicles on Wednesday.
Dumplings aka Slump or Grunt
Blackberry dumplings are the Appalachian or southern name for what is often called a blackberry slump or a blackberry grunt. But who can keep track of what these names are for? And if you look them up you will see things that vary from being a baked biscuit top cobbler to a cake to this.
And what this is, essentially, is a simple blackberry sauce topped with a sweetened dumpling dough and steamed. It all comes together very quickly. Don’t worry about the steaming- this is made much the same way as you would with drop batter dumplings as per chicken and dumplings.
Easy as Pie?
I’d say this is easy as pie to make but in fact, it is quite a lot easier than pie. No rolling out of the crust and all that crap.
The dumplings steam and get tender, just as savory ones do. But rather than a chicken gravy, this has a sweet fresh blackberry sauce and with the color that splashes or seeps, you may like to invert them as I did for uniform color. This makes them look like huge blackberries, after all.
The Finishing Touch
Serve this up with a scoop of vanilla ice cream or maybe some whipped cream or cool whip and you are set to go. You might even think of topping with a splash of heavy cream and having it for breakfast. You can do that, you know.
However you serve yours, it is the perfect sweet taste of summer, being my favorite berry after all.
Summer Dessert Week
Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream & Chilled Desserts:
- CopyCat Disney Dole Whip from Big Bear’s Wife
- Tropical Icebox Cake from A Kitchen Hoor’s Adventures
- Birthday Cake Ice Cream from Simply Inspired Meals
- Fresh Peach Sorbet from Blogghetti
- Key Lime Pie Milkshakes from Love and Confections
- Lemon Corn Panna Cotta from Pastry Chef Online
- Blueberry Pie from A Day in the Life on the Farm
Sweet Summertime Cakes and Cupcakes:
- Rainbow Tie Dye Cake from Hezzi-D’s Books and Cooks
- Sour Cream Pound Cake from Savory Experiments
- Blueberry-Lemon Ricotta Pound Cake from Nik Snacks
- Slab Strawberry Shortcake from Cheese Curd In Paradise
- Berry Lavender Cupcakes from The Spiffy Cookie
- Mini Tropical Fruit Upside Down Cakes from For the Love of Food
- Chocolate Zucchini Cream Cheese Cupcakes from Cindy’s Recipes and Writings
No Bake Treats:
- Orange Creamsicle Fruit Dip from Sweet Beginnings
- Banana Split Cheesecake Cheeseball from Sweet ReciPEAs
- No Bake Birthday Cake Bites from It’s Shanaka
- Southern Peach Cobbler from Back To My Southern Roots
- Raspberry-Blueberry Crisps from Karen’s Kitchen Stories
- Blackberry Dumplings from Palatable Pastime (You are Here!)
- S’mores Creme Brulee from Jolene’s Recipe Journal
- Mini Cherry Pies from Our Sutton Place
You Might Also Like:
- 18 ounces fresh ripe blackberries
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- 1/4 cup water
- 1 cup Bisquick baking mix
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1/2 cup milk
- Ice cream or Whipped Cream optional
- Mix together dumpling batter and set aside.
- Whisk together the sugar, orange juice and water over low heat until fully dissolved.
- Add rinsed blackberries and bring to a boil, then reduce heat to a simmer.
- Drop rounded teaspoonfuls of batter onto fruit and cover with a lid.
- Cook without stirring or lifting lid for twenty minutes, then remove from heat.
- Serve dumplings inverted in a bowl, topped with blackberry sauce and either ice cream or whipped cream on the side.