- 1 quart fresh or frozen (loose-pack) blackberries
- 1 cup plus 1 tablespoon sugar, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon McCormick® Pure Lemon Extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 2/3 cup milk
- Cream or whipped cream, optional
- In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and extract; bring to a boil. Reduce heat and simmer for 5 minutes. Meanwhile, in a bowl, combine flour, baking powder, nutmeg, remaining sugar and salt. Add milk; stir just until mixed (dough will be very thick).
- Drop by tablespoonfuls into six mounds onto simmering blackberry mixture. Cover and simmer for 15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering). Spoon into serving dishes. Serve with cream or whipped cream if desired. Yield: 6-8 servings.
Originally published as Blackberry Dumplings in Country Woman March/April 2004, p23
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Reviewed Aug. 11, 2013 Edited Jul. 12, 2014
"Even thou I did not have enough blackberries I halfed the recipe and it was still very good."