Blackberry Dumplings
Sweet, juicy blackberries with soft, fluffy dumplings and a cinnamon brown sugar sauce — old-fashioned comfort.
Bobbie's tips: use fresh blackberries for the best flavor (frozen can be used — do not thaw); do not stir after adding the dumplings and sauce; for a thicker filling, cook the berries a little longer; add a pinch of nutmeg for extra warmth; serve warm with vanilla ice cream or whipped cream; leftovers taste even better the next day. Variations: mixed berry dumplings (blackberries, blueberries and raspberries); lemon blackberry (add 1 teaspoon lemon zest to the filling); spiced version (add 1/4 teaspoon nutmeg or allspice); buttermilk dumplings (substitute buttermilk for a richer, tender texture); gluten-free (use a 1:1 gluten-free flour blend). Serving ideas: warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce; perfect for family dinners, holidays, or special occasions; also delicious with a cup of coffee or tea. Storage: refrigerate in an airtight container for up to 4 days; freeze baked or unbaked (assembled) for up to 3 months; reheat: warm in a 350°F (175°C) oven for 15–20 minutes, or until heated through. Nutrition per serving (approx), from Bobbie's card: about 380 calories, 16 g fat, 56 g carbohydrates, 4 g protein, 290 mg sodium.
Ingredients
Blackberry filling
- 6 cups fresh blackberries
- 3/4 cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Dumplings
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup whole milk
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Cinnamon brown sugar sauce
- 1 cup packed brown sugar
- 1 cup hot water
- 1/2 cup unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
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Method
- 1
Make the blackberry filling: in a large saucepan, combine the blackberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Cook over medium heat, stirring often, until the berries release their juices and the mixture thickens, about 5–7 minutes. Remove from the heat and pour into a 9×13-inch baking dish.
- 2
Prepare the dumpling dough: in a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the milk, melted butter, and vanilla. Stir until just combined. The dough will be soft and slightly sticky.
- 3
Make the cinnamon brown sugar sauce: in a small saucepan, combine the brown sugar, hot water, butter, cinnamon, vanilla, and a pinch of salt. Stir over medium heat until the butter melts and the sugar dissolves. Remove from the heat.
- 4
Add the dumplings: drop spoonfuls of the dumpling dough over the hot blackberry filling. It's okay if there are gaps — they will spread as they bake.
- 5
Pour the sauce: evenly pour the cinnamon brown sugar sauce over the dumplings. Do not stir. The sauce will sink down and create a rich, flavorful layer.
- 6
Bake: bake at 350°F (175°C) for 35–40 minutes, or until the dumplings are golden brown and the blackberry sauce is bubbling around the edges.
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From Bobbie's “Bobbie's Recipe Cards (batch 10)”. Written up by Bobbie's Kitchen · Updated 26 October 2026