Blackberry Dumpling Cobbler

Do you like to go and pick berries?

You do??

I do too!!

I love to pick berries. Blueberries, strawberries, raspberries, gooseberries and of course blackberries.

One of my favorite memories of picking berries was way back when Oldest Daughter was about 2 years old. My older sis Niener Wiener and I, went to my Aunt Pat and Uncle Larry’s house way out in the country to pick wild blackberries. Aunt Pat gave us careful directions of where to park the car and the best place to climb over the barb wire fence. Bet you all did not think I could climb over a barb wire fence. Well, actually you don’t climb over a barb wire fence, not unless you are like 7 feet tall…..if you think about it, you will understand why. To get over the fence, you actually pick a place in the barb wire fence that is kinda loose and stretched out and you put your foot on the one string of barb wire fence, while you hold the other string way above your head and you climb through. It helps to have someone hold the top string so you can concentrate on not getting your bottom caught on a barb. Worse comes to worse. I have even shimmied under a barb wire fence if you can find a good place were the ground sinks down.

Anywho…I was talking about picking berries not climbing fences. I get off track so easily… : )

Niener Wiener and I made it through the barb wire fence and walked across a long field until we spied our beloved wild blackberries. We have already crossed a one lane bridge over a creek, parked the car on a gravel road, climbed a barb wire fence…now we just have to watch out for thorns. Wild blackberries are full of thorns. It helps to wear long sleeves and to take your time. Niener and I picked until we pretty much picked all the branches clean and headed back to Aunt Pat’s with our haul of juicy berries. We were hungry, bleeding and hot.  Aunt Pat had bowls of Campbell’s tomato soup waiting for us for lunch. We had picked so long, she about gave up on us stopping for lunch.  We had so much fun. I remember making my first batch of blackberry jelly from those berries.

It was a great day.

So many precious memories.

I want more of those days!

So, because I love blackberries, and Company loves blackberries, and it is one berry that Oldest Daughter does not particularly like of because of the seeds….please…..really……I am always looking for new recipes for blackberries. I seen this Blackberry Dumpling Cobbler recipes and I could NOT pass up giving it a try.

Well not just one try….I made it three times to get it just right.

Just for you!

Here is what you need to make this simple cobbler.

You will need about 4 cup of blackberries, sugar, butter, almond flavoring (sorry I forgot to put it in the picture) salt, buttermilk, baking powder, flour, cornstarch and lemon juice.

First thing you do is put the blackberries in a medium size sauce pan.

Pour in your sugar.

Add in  your lemon juice.

A small amount of almond flavoring.

A dash of salt.

Time for the cornstarch for thickening.

Some yummy butter.

Last but not least, pour in the water.

Over medium heat, cook the blackberry filling mixture until it bubbles and becomes thick.

Pour the filling into a 9 by 9 baking dish.

Now it is time to make the dumplings. I used my little pulse blender to make my dumplings, but you can you your pastry cutter to add in the butter.

First thing I did was measure out the flour and add it into my little blender. You can do this in a bowl.

I added in the sugar next.

Added in some salt.

Next, I added in my baking soda.

I mixed the dry ingredients together for a couple of pulses to mix the dry ingredients together. You can do this in your bowl with a spoon. Then I started adding in my butter.

I pulsed the cold butter a few times to get the dumpling mixture to look grainy. You can cut in your butter with a pastry blender if you are not using a little blender.

Add in your buttermilk. Only add in enough buttermilk to make a soft dough that you can spoon out.

Dollop  your dumplings on top of the blackberry filling.

I sprinkled sanding sugar on top of the dumplings to give them a sweet top and to add a little crunch. Put the cobbler in the oven, preheated to 350 and bake for 25 minutes, or until the filling is bubbly and the dumplings are cooked through.

Don’t you want to take a bite?

You have to pick some blackberries first.

Or….buy some at the store. : )

Enjoy!

Becky

Blackberry Dumpling Cobbler

Recipe Adapted from Old Church Cookbook

Ingredients:

Blackberry Filling:

1 tablespoon cornstarch

1 tablespoon flour

1 cup sugar

1 tablespoon butter or margarine

1/3 cup water

4 cups blackberries

1/4 teaspoon salt

1/4 teaspoon almond flavoring

Dumplings:

1 cup flour

1/2 cup sugar

1/2 cup milk or buttermilk

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup butter cut into squares

Sanding Sugar optional

Directions:

In a medium saucepan, cook all of the blackberry filling ingredients, on medium heat, until the filling becomes thick. Pour the filling in a 9 by 9 baking dish.

In a medium size bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender, cut in the butter until they are small pea size pieces. Stir in the milk or buttermilk until the mixture comes together. If you feel that dumplings are a little dry, add in some milk a tablespoon at a time.

Spoon the dumpling on top of the filling. Sprinkle with sanding sugar.

Bake in a preheated 350 degree oven for about 25 minutes or until the filling is bubbly and the crust is light brown. (make sure the center dumplings are cooked all the way through).

Serve warm with some ice cream or by itself.

Enjoy!

Becky

Here are a few other blackberries recipes you may want to try.


Oatcake with Blackberries and Blueberries

Blackberry Jam

Regular Blackberry Cobbler


Blackberry Jam

I love me some blackberry jam!

When I went blackberry pickin a few weeks ago with my retired teacher friends, I was able to pick around 8 pounds of blackberries.

I used some blackberries to make this super yummy oatcake with blue berries and blackberries. You can find the recipe here.

I also made this blackberry cobbler when Company came over. You can find the recipe here.

I had just enough blackberries left over to make a batch of blackberry jam.

Jam is not that hard to make. You can tell from the above picture I had oldest grand girl helping me mash the berries first a little to get the juice out.

First thing I do is get my jars washed and sterilized. After that, I put them on a tea towel, along with the rings. I keep the lids hot by keeping them in hot water in a pan behind the jars.

I fill a stock pot with water and bring it to a boil to do a 10 minute water bath processing after the jars are filled.

Now, it is time to get the jam started. For this batch of jam, I just used the recipe included in the sure jell pectin box. In a large pan you take crushed blackberries with a small amount of sugar and the pectin and bring to a full rolling boil. Next, you add in the rest of the sugar and bring it back to a boil.

Bring the jam back to a boil and boil for a full one minute. You can see the foam start to build up on top of the boiling jam. Some cooks add in a 1/2 teaspoon of butter to reduce foaming. It is a personal choice.

I usually just scoop off the foam and put it into a cup

Next, ladle in the hot jam into the hot jars. Be sure and wipe the top of each jar clean before you put the lids on.  You want to fill each jar with jam to about 1/4 inch from the top.

After  you get the lids and rings screwed on, put the jars in boiling water for 10 minutes.

Remove jars from boiling water and let cool on a kitchen towel. That little bit, in that jar I had left over, it went into the refrigerator.

We have since ate it….

See how easy making jam it : )

Now, we just need some warm biscuits.

Anywho, blackberry season is over here in mid Missouri, but if you have some berries you picked in your freezer or just want to buy some fresh berries at the store, you can make blackberry jam year round.

Here is the recipe

Blackberry Jam

Adapted from the  Sure Jell recipe

Ingredients:

5 cups crushed berries

4 cups sugar

1 box (1.75 ounce) of pectin. I used Sure Jell for this recipe

Directions:

In a large pot or canner, bring pot half full of boiling water

Wash and sterilize jars and rings. Pour boiling water over the lids and keep hot in the water.

Crush 5 cups of berries with a potato masher. Do not puree.

Measure out 5 cups of crushed berries, 1 box of pectin and 1/4 cup of sugar. Put the sugar, pectin and berry mixture into large sauce pan and bring to a boil.

Add the rest of the sugar into the boiling berry mixture.

Bring to a boil and boil for one minute at a full rolling boil.

Remove from heat. If you have foam on top of your jam you can just skim it off with a spoon.

Ladle the hot jam into prepared jars.

Wipe top of jars clean.

Place lids on and rings. Screw the rings on with out making them overly tight.

Place jars of jam into canner (make sure you use some sort of rack, I used my little ball green canner basket) and process with boiling water for 10 minutes.

Remove jars from boiling water and cool on a towel.

Make sure all lids make that “pop” sound or run your finger over the top to make sure the lids have sealed.

Keep at room temperature for 24 hours.

The hardest part is keeping  your spoon out of the jars as you sample it….

Let me know how you do!!

Enjoy!

Becky

 

Here is another jam recipe you might enjoy making:

Vanilla Rhubarb Jam

 

Pickin’ Blackberries

I don’t know about you but I love pickin’ berries.

I can remember The Princess pickin’ gooseberries and making a pie…though I was not brave enough to try a green sour fruit pie….LOL. Years and Years ago, Niener Wiener and I went to our Aunt Pat and Uncle Larry’s farm and picked blackberries. We climbed over barb wire fences, walked through high grass and braved pickly thorns to pick our little black globes  of sweetness. When we were done,  Aunt Pat rewarded us with homemade tomato soup right out of a Campbell Soup can. We went home and made the best tasting blackberry jam.

Those memories make me smile!

I miss my Uncle Larry……real bad!

Anywho, yesterday I took the morning off (from still setting up classroom labs) and went blackberry pickin’ with two of my retired teachers friends, Carol and Jill.

If you look hard enough, you might be able to see Carol up this row.

I was late getting there, because of road construction, missed signs, not paying attention and basicaly spaceing off while I was driving till I was about 8 miles past where I was suppose to turn. My two teacher friends, called me and decided to go ahead and start picking. When I got there, I took my bucket and started walking down to where you can pick the blackberries. (This is a local ” you pick”  farm called, Pick and Pick). As I start walking toward their large blackberry patch,  I am walking down the ailses hollering “YouWhooooo,” trying to figure out where they are.  They are hollering back..”We can hear you, keep walking this way.”

the blackberry patch is way up ahead

“YouWhoo”

“Your voice is getting closer….keep walking.”

“YouWhoo!”

“Oh Jill, I found a mother lode of berries!!!”

“YOUWHOO!!!!”

“Woohoo Carol, I found a mother lode of ripe berries over here!!”

“Youwhoooooooooo!!”

“Oh Becky…I think you just need to walk down a couple of more rows….Jill…Becky is here….”

“YOUWHO!!”

“I think one more row should do it!”

“YouWhoo”

“We are down here! No here! Just a little farther..”

Whew….I felt like I was in a maze. But, I finally found my two buddies, and they did indeed find a mother lode of beautiful ripe berries.

I found some too!

I also found a adorable birds nest.

Not quite ripe berries, but they will be perfect next week for pickin”.

It was a beautiful day for pickin’ blackberries. It is beautiful too at Pick and Pick.

Pick and Pick has rows and rows of neatly trimed blackberries.

With a little help from Carol, this is what I came home with. Almost 8 pounds of super sweet blackberries. Let’s just hope I do not have the same fiasco as I did with all the corn, read about here.

I have already used 1 cup of the blackberries in a oat cake with blackberries and blueberries I made as soon as I got home with these blackberries. I will post the recipe later on today.

Right now, I better start freezing some of these blackberries and find jars for blackberry jam.

I hope you can find some time to go out and pick some berries.

It will bring you berry much pleasure….and be berry delicious!

Becky