It’s blackberry season! I LOVE blackberries. I pick them by the bucketful. I always return home cut up and stained purple from trying to get to that AMAZING group of blackberries halfway through the bramble. I have made blackberry jam, blackberry crumble, blackberries and cream, and blackberry stew.
This dish is typically considered southern due to the dumplings. I used my grandmother’s dumpling recipe and added in some sugar, vanilla and nutmeg to make them sweet. I also didn’t make large dumplings because I feel they don’t look appetizing. Instead I created a dumpling layer on top of the stew that I broke up into smaller pieces so that I had a combination of purple and white colors in my stew.
Here’s how to make this simple and delicious, late summer dessert.
In a large saucepan or pot (you want a lot of surface area on the top to provide room for your dumplings to steam) simmer 4 cups blackberries, 1/2 cup sugar and 1 cup water for 20 minutes. Check the sweetness level at 10 minutes and add more sugar if desired (the riper the berries, the sweeter the stew will be). Stir occasionally to prevent burning.
While your stew is simmering, combine your flour, sugar, baking powder, salt and nutmeg. Cut in the butter using a pastry blender. In a small bowl or measuring cup, beat lightly with a fork the eggs, milk and vanilla. Slowly pour, about 1/4 cup at a time, the wet ingredients into the dry ingredients. In between each addition, gently mix the wet into the dry ingredients using a fork. Move the moistened sections to the side and add more milk/egg mixture to the dry areas until thoroughly moistened and combined.
After the stew has simmered for 20 minutes, turn the heat down to low and drop the dough, by the teaspoonful, into the stew. Don’t worry if the dumplings touch, you are creating a top layer of dumplings. Alternatively, you can drop the dough in large spoonfuls to create round, fluffy, separate dumplings.
Cover and let the dumplings steam for 20 minutes. Do NOT lift up the lid. You will let out the steam and the dumplings won’t cook.
Uncover and stir to break up the top layer. Serve hot with vanilla ice cream. Enjoy!
- 4 cups ripe blackberries
- 1/2 cup sugar may add up to 1 cup if desired
- 1 cup water
- 1 1/2 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 1/4 tsp nutmeg
- 1/4 cup sugar
- 3 tbsp butter
- 2 eggs
- 1/4 cup milk
- 1/2 tsp vanilla extract
In a large saucepan, combine the blackberries, sugar and water. Simmer for 20 minutes. At 10 minutes check sweetness level and add more sugar if desired. Stir occasionally
Combine the flour, baking powder, salt, nutmeg and sugar in a large bowl
Cut in the butter with a pastry blender
In a small bowl or measuring cup beat together the eggs, milk and vanilla
Add the wet ingredients in stages. Use a fork to mix the wet ingredients into the dry. Move the moistened pieces to the side and add more wet ingredients until all combined
Drop by the teaspoonful into the stew. Turn the heat down to low and cover for 20 minutes. DON'T PEEK. The dumplings are steaming
Stir the stew to break up the dumplings. Serve hot with vanilla ice cream