- Quick and EASY (Stove Top Method)
- Doughy dumplings ( using biscuits, no mess)
- Lots of thick, sweet syrupy juice (more water and thickening, smash the berries too)
So here’s my modified Cherry Ridge Farmhouse Kitchen version of the Blackberry Dumpling Recipe.
3 Cups Blackberries
1 Cup Water
1 Cup Sugar
1 Tbsp. Cornstarch
Place in a large 10-inch skillet, smash the blackberries moderately and bring to a rolling boil.
Now here’s the easy part! (Remember I like easy) use canned biscuits.
5 large biscuits from a can cut into quarters
(I used Golden Layer Grands Buttermilk just because I had them in the frig but any canned biscuit will do)
Place quartered biscuits on top of the boiling mixture, cover for 3 minutes, then turn dumplings over.
|Once turned, boil another 3 minutes covered. Test that the biscuits are done.
Doughy but not sticky. Gosh, I love the little dough balls!
Should the syrup not be sweet enough, sprinkle with sugar. Nothing worse than a tart blackberry dumpling.
Serve with whipped topping or pour real cream over hot mixture or do like us kids back in the day, when Dad had Half and Half in the fridge for his coffee, we used it. Scrumptious. OMG. It tastes awesome even without the cream, but you know I am going to uses some. You will too. Quick and Easy? You bet ya. This took less than 15 minutes to prepare.
|If tart, sprinkle with sugar, and by all means, top with some cream!!!
Don’t you love the antique Ironstone China? It makes a great picture!
So Here’s the thing: Don’t be afraid to experiment and improvise. This recipe suits me better now that I modified it. But first, I pre-determined what I wanted, and that’s what I got. Just what I wanted. Now go for it. You have nothing to fear but fear itself. And this method works in life situations, too, not just in farmhouse kitchen recipes.