Blackberry Dumplings Cobbler features luscious, juicy blackberries layered between three layers of buttery, flaky crust, with a rich syrup of butter, sugar, vanilla, and water poured over the entire cobbler.
Old Fashioned Blackberry Cobbler
Blackberry Cobbler is a timeless, old-fashioned dessert inspired by my mother's recipe. She liked to layer pie crust between layers of blackberries. This is where all the magic happens when the dough in the center forms pillows of tender dumplings.
I know you're 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. The produce these days has changed so much. We now see blackberries all year long in the grocery store and farmers' markets.
You have probably seen other dumpling cobblers on my blog. Here are a few Apple Dumpling Cobbler, Pear Dumpling Cobbler, Peach Dumpling Cobbler. It is our favorite method of making a cobbler.
We are big on lots of tender, buttery dough and a sugary crust, which the dumpling cobblers tend to offer.
Also, all the lovely juices were rendered from all 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 am I posting the recipe in October?
We love this cobbler so much that we make it throughout the year. It is also a must for holidays and family gatherings.
I hope you will get to make the Blackberry Dumpling Cobbler soon.
Enjoy!
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR BLACKBERRY DUMPLINGS COBBLER
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Blackberry Dumpling Cobbler, as well as similar recipe ideas you can try.
Or, you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS FOR THE BEST DUMPLINGS COBBLER
Crust. Start with cold shortening and butter, and use ice water when making the dough. This helps create a flaky crust.
Dough. Avoid overworking the dough, as it will lead to a tough crust.
Bottom crust. I like to bake my bottom crust for 15-20 minutes before adding the berries to prevent a soggy crust.
Blackberries. Use fresh or frozen blackberries. If using frozen blackberries, do not thaw them before use.
Sugar. The recipe calls for 4 cups of sugar, but you can adjust it to the sweetness of the blackberries.
Half the recipe. This recipe yields a rather large cobbler, so if needed, you can cut it in half and bake it in a smaller dish.
Serving. Allow to cool for 15 minutes before serving, as the cobbler is quite hot when it comes out of the oven. Serve warm with ice cream.
WHAT YOU NEED TO PREPARE BLACKBERRY DUMPLINGS COBBLER
Deep dish oblong baking dish 11 x 14 inch, preferably
Flour
Butter
Shortening
Blackberries
Sugar
Vanilla
Coarse sugar
Flour
Butter
Shortening
Blackberries
Sugar
Vanilla
Coarse sugar
HOW TO PREPARE BLACKBERRY DUMPLINGS COBBLER
Preheat oven to 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 the water to the flour mixture. Mix all ingredients together with a fork until they come together slightly into a ball.
Divide the dough into thirds. Roll one-third of the dough out on a lightly floured surface with a rolling pin large enough to fit into a large oblong dish, and gently 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 remaining blackberries on top of the dough. Sprinkle with 1 cup of sugar evenly across the blackberries.
Roll the last third of the dough out on a lightly floured surface and cut it into 1/2-inch strips. Place a row of these strips, 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 over low to medium heat, combine the sugar, butter, and water, and heat until the butter has melted. Do not boil. Pour over the blackberries in the prepared dish.
Sprinkle coarse sugar evenly over the dough. Bake for 1 hour.
Mix flour, salt, shortening, and cold butter together with a pastry blender until well blended. Add the water to the flour mixture. Mix all ingredients together with a fork until they come together slightly into a ball.
Divide the dough into thirds. Roll one-third of the dough out on a lightly floured surface with a rolling pin large enough to fit into a large oblong dish, and gently 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 remaining blackberries on top of the dough. Sprinkle with 1 cup of sugar evenly across the blackberries.
Roll the last third of the dough out on a lightly floured surface and cut it into 1/2-inch strips. Place a row of these strips, 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 over low to medium heat, combine the sugar, butter, and water, and heat until the butter has melted. Do not boil. Pour over the blackberries in the prepared dish.
Sprinkle coarse sugar evenly over the dough. Bake for 1 hour.
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Recipe published October 2012. Updated June 2025
Recipe published October 2012. Updated June 2025
Sounds so decadent. 350 degrees?
ReplyDeleteThank you for stopping by. I just added the temperature, 400 degrees F.
DeleteWhat a beautiful dessert, and it sounds delicious!
ReplyDeleteHope to make a cobbler this week. Thanks for sharing the recipe and for the inspiration. Happy Summer!
ReplyDeleteI love blackberries so much, so I am definitely going to have to try making this. I hope that you have a wonderful week!
ReplyDelete