When my brother and I were young, we would pick wild blackberries for my grandmothers and my mom in hopes of our favorite dessert, blackberry dumplings. Back then, I hated picking the berries, but I loved the results.
These dumplings stay firm and dense without puffing up in the berry mix.
These days, I don’t mind picking a few gallons of fresh blackberries. It helps that all three of our kids love blackberry recipes as much as I did back then. A bowl of these blackberry dumplings with a scoop or two of vanilla ice cream, preferably homemade, instantly transports me back in time.
This dumpling recipe stays firm and holds its shape. Almost like a fat, sweet noodle.
You’ll Need :
1 quart fresh blackberries
2 cups white sugar, or to taste
2 cups water
2 tablespoons butter
1 teaspoon cinnamon
2 cups flour
1 teaspoon salt
1/4 cup shortening
1 egg yolk
5 tablespoons milk