When I was a little girl I remember my mom going to pick blackberries. She loved stopping on the side of the road just to pick them. I never really got into it as much as she did. However, this summer has been bringing back those memories. I see blackberries and bushes everywhere I go it seems like.
Recently, I remembered my mom making blackberry dumplings with berries we had hand picked one evening. This memory made me crave them. I couldn't find any bushes around my yard so I had to settle with ones already picked from the grocery store. No worries! They turned out DELICIOUS!!
I wasn't for sure how she made them before and she couldn't remember either so I made two different recipes! Same ingredients... but one was in a skillet and turned out more soft and gooey and flavorful. The other recipe I baked came out crispy and just as delicious. I ended up eating two of each in a thirty minute period! That's how scrumptious they were! For now, I am sharing both on this post and you can choose your favorite.
Blackberry Dumplings: (For soft gooey dumplings cooked in syrup) (My favorite)
12 oz fresh blackberries
1/2 c sugar
1/4 c water
2 tbsp cinnamon
1 can crescent rolls
2 eggs
1 tbsp milk
1) In a small bowl mixed 6 oz blackberries, sugar, water, and 1 tbsp cinnamon. Mash the blackberries in well.
2) Heat the blackberry mixture in a small or medium sized skillet over medium heat.
3) While waiting for the blackberry mixture to sizzle.... In another small bowl beat eggs and stir in 1 tbsp
cinnamon and the milk.
4) Roll out the crescent dough into their triangle shape. Brush egg mixture onto the dough. Place three
blackberries in the center and roll the dough into a ball covering the berries. Brush more of the egg
mixture on the outside of the ball.
5) Once the blackberry mixture in the skillet has begun to bubble add the dough balls. Cover and let sizzle
for 10 minutes. Flip the dumplings over and let sizzle another 5-10 minutes.
6) Remove from heat. Serve with vanilla bean ice cream or cool whip.
Blackberry Dumplings: (For crispy baked dumplings)
12 oz fresh blackberries
1/2 c sugar
1/4 c water
2 tbsp cinnamon
1 can crescent rolls
2 eggs
1 tbsp milk
1) In a small bowl mixed 6 oz blackberries, sugar, water, and 1 tbsp cinnamon. Mash the blackberries in well.
2) Heat the blackberry mixture in a small or medium sized skillet over medium heat.
3) While waiting for the blackberry mixture to sizzle.... In another small bowl beat eggs and stir in 1 tbsp
cinnamon and the milk.
4) Roll out the crescent dough into their triangle shape. Brush egg mixture onto the dough. Place three
blackberries in the center and roll the dough into a ball covering the berries. Brush more of the egg
mixture on the outside of the ball.
5) Grease muffin pan ad add the balls into each muffin cup of pan.
6) Bake at 375 for 15 minutes.
7) When done remove from oven and serve with the blackberry syrup and vanilla bean ice cream.
