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. : )



Blackberry Dumpling Cobbler

Recipe Adapted from Old Church Cookbook


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


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


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.



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

Oatcake with Blackberries and Blueberries

Blackberry Jam

Regular Blackberry Cobbler

Cooking (blackberry cobbler) with Company

Have you ever tried to bake something with Company?

It can be a comical and yummy experience….if you are brave enough!

Last week, I went blackberry pickin with two of my retired teacher friends and I came home with almost 8 pounds of blackberries. you can read about it here. I did not want to waste one berry because I waited too long to either bake, freeze or make jam with them. Since black berry cobbler is one our favorite things to gobble up this time of year, I took the chance to bake with oldest grand girl and Company.

Here is how it went….

The first thing we did was round up all the ingredients. Whew…it was like….flour on first base, sugar on second, what’s in the grocery bag?…..(blackberries you ding dong….)

Grand girl takes charge and starts measuring out the flour to make the crust.

Next, Company takes over and adds in some baking powder.

Then adds in some sugar.

This is when it gets interesting.

Company takes over (again) and decided to measure the cinnamon.

Company was very exact when measuring.


Company has to tap…tap…tap…tap….and tap (again) the cinnamon into the bowl. (it has something to do with the way company’s grand ma did it).

Grand girl, rereads the recipe and finds that we have left out the salt. She does not want to use table salt. so she spends 10 minutes looking for the sea salt.

They final let me help by whisking the dry ingredients together.

I think this is about the time that it was getting dark outside. My last working kitchen light bulb had gone out the day before and it was getting pretty dark in the kitchen. (did you notice all the shadows in the pictures?) Company decided to make a Walmart trip to replace the bulbs so we can finish up our cobbler.

So…..oldest grand girl and I wait…and wait….

40 minutes later… comes back with a bunch of light bulbs and in no time we have light!

Grand girl takes control (before Company can) and adds the butter.

She uses the pastry blender, to cut in the butter.

She carefully measures the milk (trying to impress company hehe).

Gently stir the crust together. They actually let me do this.

Right in the middle of us finishing up the cobbler crust, company pulls kit kat candy bars out of a Walmart sack. “What!? Are you hungry?”  “Yes…” ” We are going to be eating hot blackberry cobbler in about a hour.” Company smiles and asks….”Do you want a piece of my kit kat bar?”


Who can resist a piece of a kit kat bar?

Knead together the crust and roll out between two pieces of plastic wrap. I used a oval baking dish, so I was making sure the crust was the correct shape to fit. Put the crust in the fridge while you make the berry filling.

Measure out the blackberries in to a bowl.

Add the sugar.

Add the cornstarch next for a thickener.

Add the lemon juice.

We are moving a little faster now cause…..

I gave Company something to do while grand girl and I finished up.

Lastly we added some vanilla.

Stir the berries together with the sugar, lemon juice and the vanilla and pour into a prepared baking dish.

Put the chilled crust on top of the berries (tucking in the crust if it is a bit too big) Brush the top of the crust with cream (grand girl used milk).

Sprinkle the top with sugar.

I used this sugar, because it is bigger than regular sugar and has a nice flavor to it. Feel free to use regular or sanding sugar if you want. Put the cobbler in oven and bake until bubble and the crust is brown, about one hour.

While the cobbler was baking, oldest grand girl did magic tricks for us. She even has a levitating box trick.


Here is what ours looked like when it came out of the oven. If you need to cook yours longer but are afraid the crust will get too brown, just put a layer of foil on top of the cobbler.

You are suppose to wait for half and hour before eating the cobbler.

Did we wait????

Heck NO!

This is a juicy and tart cobbler. This would be perfect with a scoop of ice cream. Enough juice to swirl over your ice cream and tart enough to go with the sweetness of the ice cream

Did we have ice cream on ours.

Heck NO….cause Company does not like ice cream on his cobbler.

Sometimes, you have to make the Company happy.

Anywho…..if you have time to pick some fresh blackberries or just pick some up at the store, this is a easy and delicious cobbler.

It goes great with Company!



Here is the recipe:

Blackberry Cobbler

Adapted from Back in the Day Bakery Cookbook


2 cups flour

1 tablespoon baking powder

2 tablespoons sugar

1/2 teaspoon salt.

1/4 teaspoon cinnamon

6 tablespoons cubed butter

3/4 cup of heavy cream (I used whole milk cause that was all I had)

Ingredients for the filling:

6 cups fresh blackberries

2/3 cups sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla (optional)


For the crust:

Whisk together the flour, sugar, baking powder, cinnamon and salt. With a pastry blender, cut in the butter. Gently stir in the butter. Knead together (do not over knead or it will make a tough crust). Roll out crust to desired shape (I put the crust in between two piece of plastic wrap) and place in the refrigerator while you make the filling.

For the filling:

Combined the berries, sugar, cornstarch, lemon juice and vanilla. Pour into a butter coated baking dish.

Place the chilled dough over the filling. Brush cream (I used milk) over the top of the crust and sprinkle with sugar.

Place in a preheated 350 degree oven and bake for about an hour.

Let the cobbler sit for 30 minutes before eating to give time for the crust to absorb some juice and the juice to thicken. (We could not wait…ooops)

It was great without ice cream too…..Company said so!

Have a great day!



Recipes you also might like:


Sour Cream Apple Pie                      Three Layer Strawberry Cake                       Poppy Seed Bread