16 Reviews

This was fantastic, my dear hubby loves blackberries. I think I found one that he wants me to keep. I only used 3/4 cup sugar and next time will only use 1/2. It was plenty sweet, but very good.

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P.J. December 29, 2002

I omitted the lemon extract and salt and it was very good. I simmered it for 20 minutes and the texture of the dumpling was nicer. I will definitely make it again, but would like to use either raspberries or strawberry-rhubarb.

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bs1017029 April 02, 2002

Wow was this sweet, the kids loved it. Next time I'll use half the amount of sugar for the fruit mixture. Sure wish I had some whip cream to go on top like Inez said!

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Charlotte J March 20, 2002

I had to chuckle when I saw that most folks liked a little less sugar. It's a Native Appalachian cultural trait to LOVE sweets and this recipe is reflective of a true Appalachian dish. I had these for the first time (same recipe) 40 years ago when an old woman made them for us boys. She used canned blackberries the first time I had them but we were quick to pick her all she wanted after that. Blackberry Dumplings ultimately became my favorite desert but hardly anyone makes them anymore because kids won't go out and pick fresh blackberries these days, (too many video games!). Blackberry Dumplings are also benefitted by some vanilla ice cream on top. This is a super recipe!

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Bone Man November 18, 2005

I used a variation on the blackberry mix with 1/2 cup of sugar and 1/2 cup of Splenda (the equal measure type), and it was very good. I'm from Kentucky, so I like the traditional sweetness. Instead of the dumpling recipe here, I used a Bisquick and milk recipe and rolled them, which is how I prefer my dumplings. Yum!

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927010 August 18, 2008

Went out on a limb to try this-never tasted a dumpling I liked. This was great. Tasted more like pieces of cake floating in a sea of blackberries and the topping ( I used fat-free Cool Whip) is, in my opinion, absolutely necessary. Followed recommendations and used 1/2 cup sugar in the sauce and almond rather than lemon extract. Ingredients list 1 tsp sugar for the dumplings and directions say 1 T. I used the T. and also simmered the dumplings for 20 minutes.

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sugarpea August 27, 2003

These were very good, though they were a little too sweet. Next time i'll use about 3/4 cup.

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mandyleigh K July 20, 2003

my dumplings were gummy, why?

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lucilblackwe October 19, 2015

Awesome! My sons love fruit desserts and this was a great last-minute addition to dinner. Used frozen blackberries with good results. Wouldn't change a thing, except next time I'd use a huge pot and double the recipe so we can look forward to leftovers. I didn't choose the recipe because it was more healthy, but looking at it now, it's a great lowfat dessert, too. Lucky us! Will make this again soon! Thanks, MizzNezz!

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LonghornMama November 23, 2011

This was pretty good. I, by no means, thought this was too sweet. Next time, I will only simmer 13 minutes so juice will still be in bottom and keep it moist. It was dry after it cooled off.

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lovin2cook August 31, 2009
Blackberry Dumplings