Blackberry Dumpling Cobbler, luscious, juicy blackberries layered between three layers of buttery, flaky crust with a rich syrup of butter, sugar, vanilla, and water poured over the whole cobbler. This is where all the magic happens when the dough in the center forms pillows of tender dumplings.
I know you are thinking, why am I posting a recipe for blackberries, a summer berry. Well, we love blackberries and eat them throughout the year. I missed the window for posting the recipe this summer and thought, why not.
When I was young and newly married blackberries were only in the grocery stores and better yet on the vines during blackberry season in the summer. Produce these days have changed so much. We see blackberries year round in the grocery store and farmer's markets.
You have probably seen other dumpling cobblers on the blog, Apple Dumpling Cobbler, Pear Dumpling Cobbler, Peach Dumpling Cobbler. It is our favorite method of making a cobbler.
We are big on lost of tender, buttery dough and a sugary crust that the dumpling cobblers tend to give.
Also, all the lovely juices rendered from the fruit. Not to mention the three cups of butter, sugar, vanilla, and water solution that is poured over the whole cobbler once it is crafted.
Now you see why we love dumpling cobbler so much. And why I am posting the recipe in October.
WHAT YOU WILL NEED TO MAKE BLACKBERRY COBBLER
- Deep dish oblong baking dish 11 x 14 inch preferably
- Flour
- Butter
- Shortening
- Blackberries
- Sugar
- Vanilla
- Coarse sugar
HOW TO MAKE BLACKBERRY DUMPLING COBBLER
- Preheat oven 400 degrees F. Place blackberries in a large bowl and toss with vanilla; set aside.
- Mix flour, salt, shortening, and cold butter together with a pastry blender until well blended. Add water to the well blended flour mixture. Mix all ingredients together with a fork until come together in a ball slightly.
- Divide the dough into thirds. Roll one third of the dough on a lightly floured surface with a rolling pin large enough to place into a large oblong dish push the dough up the sides. Place 1/2 of the blackberries across the dough. Sprinkle 1 cup of sugar evenly across the blackberries.
- Roll one third of the dough on a lightly floured surface with a rolling pin large enough to place into a large oblong dish. Place the dough over the blackberries. Place the rest of the blackberries across the dough. Sprinkle with 1 cup of sugar evenly across the blackberries.
- Roll the last third of the dough on a lightly floured surface and cut 1/2 inch strips and place a row going lengthwise 1/2 inch apart on top of the blackberries. Place another row of strips going the opposite direction horizontally 1/2 inch apart.
- In a large saucepan, heat, sugar, butter, and water over medium heat until butter melts. Do not boil. Pour over the blackberries in the prepared dish.
- Sprinkle coarse sugar evenly over dough. Bake for 1 hour.
- Fresh or frozen blackberries may be used. If using the frozen blackberries, do not thaw before using. Reduce the water by a 1/2 cup when pouring over the cobbler.
We love this cobbler so much we make it throughout the year. And it is a must for holidays and family gatherings.
I hope you will get to make the Blackberry Dumpling Cobbler soon.
Enjoy!
Kay
xo
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Blackberry Dumpling Cobbler
Yield: 10-12
prep time: 20 Mcook time: 1 hourtotal time: 1 H & 20 M
Luscious, juicy blackberries layered between three layers of buttery, flaky crust with a rich syrup of butter, sugar, vanilla, and water poured over the whole cobbler. This is where all the magic happens when the dough in the center forms pillows of tender dumplings.
ingredients:
- 4 cups flour
- 2 teaspoons salt
- 1 cup shortening, cold
- 1/2 cup butter, cold
- 10 tablespoons cold water
- 3 lbs. fresh blackberries
- 1 tablespoon vanilla
- 4 cup sugar (divided)
- 2 cups water
- 1/2 cup butter
- 1/2 cup coarse sugar
instructions:
How to cook Blackberry Dumpling Cobbler
- Preheat oven 400 degrees F. Place blackberries in a large bowl and toss with vanilla; set aside.
- Mix flour, salt, shortening, and cold butter together with a pastry blender until well blended. Add water to the well blended flour mixture. Mix all ingredients together with a fork until come together in a ball slightly.
- Divide the dough into thirds. Roll one third of the dough on a lightly floured surface with a rolling pin large enough to place into a large oblong dish push the dough up the sides. Place 1/2 of the blackberries across the dough. Sprinkle 1 cup of sugar evenly across the blackberries.
- Roll one third of the dough on a lightly floured surface with a rolling pin large enough to place into a large oblong dish. Place over the blackberries. Place the rest of the blackberries across the dough. Sprinkle with 1 cup of sugar evenly across the blackberries.
- Roll the last third of the dough on a lightly floured surface and cut 1/2 inch strips and place a row going lengthwise 1/2 inch apart on top of the blackberries. Place another row of strips going the opposite direction horizontally 1/2 inch apart.
- In a large saucepan, heat, sugar, butter, and water over medium heat until butter melts. Do not boil. Pour over the blackberries in the prepared dish.
- Sprinkle coarse sugar evenly over dough. Bake for 1 hour.
NOTES:
Fresh or frozen blackberries may be used. If using the frozen blackberries do not thaw before using. Reduce the water by a 1/2 cup when pouring over the cobbler.
Calories
939.78
939.78
Fat (grams)
40.07
40.07
Sat. Fat (grams)
20.02
20.02
Carbs (grams)
141.39
141.39
Fiber (grams)
8.56
8.56
Net carbs
132.83
132.83
Sugar (grams)
96.77
96.77
Protein (grams)
7.25
7.25
Sodium (milligrams)
574.80
574.80
Cholesterol (grams)
60.29
60.29
© Copyright 2009-2018 - Kay Little, Owner/Author of Cooking with K
