Reviewed: Dec. 29, 2011

this is just what I have been looking for over the past 15 yrs.These are what my granny made.Ihad got the berries right but never got her dumpling stripes right. These are it!!!! Yeah,my granny was from Missouri and Illinois Area too. When the one review here said heavy dumpling I knew I had found the right one. The dumpling are like a cross between the pie dough and biscuits type dumplings which is what my granny's was likeso I'm so happy to have found it.

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Reviewer:

nwrobin

Home Town: Bend, Oregon, USA

Reviewed: Oct. 15, 2011

My Grandmother was from Missouri as well and she made the best dumplings ever. Same as your recipe with few small changes. She made regular pie dough, no egg yolk or milk and salt was optional and sugar to taste. she never measured her ingredients, somehow she just knew. Try 1 cup butter flavored crisco and 1/3 cup (COLD) water and adding water by tblspns until a nice doughy texture. Then knead thouroughly. roll dough into strips and drop into berries. Thank you Juantia.

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Reviewer:

shouka420

Cooking Level: Intermediate

Reviewed: Sep. 30, 2011

This is typically the way we make any kind of dish with dumplings. ALWAYS, dough dropped into a boiling pot. My mothers name was Juanita and I loved her fruit dumplings. We lived in NC and she canned all the fruits and veggies she could. On a cold morning, she would add a pot of fruit dumplings and I loved them. Thanks for the recipe. It's a winner.

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Reviewer:

Nannu

Reviewed: Aug. 15, 2011

The blackberry sauce was great, but could have used less sugar. The dumplings were way too thick, not fluffy.

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Reviewer:

Melanie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Greeley, Colorado, USA

Reviewed: Jun. 21, 2011

I, too, am from SEMO & my mother used to make Blackberry dumplings for me because when she did make a cobbler, I always liked the "bottom" crust the best!

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Reviewer:

ROCKYALLOVERAGAIN

Cooking Level: Expert

Home Town: Lodi, Missouri, USA

Living In: Blytheville, Arkansas, USA

Reviewed: Jun. 14, 2011

I chose this based on the rave reviews. It's good, but like eating chunks of pie crust in syrup, not like a fluffy dumpling. All that shortening equals a heavy taste. Good, very filling, and easier to make and serve than a blackberry pie, but if you're thinking light and fluffy, move on. Also, I used fresh berries that were on the sour side, and 1.75C of sugar was still a little too much, as was a whole 1t of salt. Definitely follow the instructions to add sugar "to taste."

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Reviewer:

cooksforbears

Reviewed: Jun. 5, 2011

These sound delicious Juanita. We were from the southern WV coalfields and my mother made something similar. For the longest time, I thought that was what people called cobbler. When I retired, I wanted to do some cooking and started looking for a "cobbler" recipe but as you can imagine, they were radically different. But I tried them too! It was then I saw people refer to what I was calling cobbler as dumplings. Some guys are just slow huh? But thanks again for the recipe, I'm gonna try it!

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Reviewer:

rjharris

Reviewed: Apr. 28, 2011

Like eating strips of blackberry pie. MMMMM!

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Reviewer:

A.H. Wiggle;P

Cooking Level: Intermediate

Reviewed: Feb. 18, 2011

This recipe was really easy and I will definitely make it again. Thank you!

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Reviewer:

lovetotravel

Cooking Level: Intermediate

Reviewed: Dec. 20, 2010

Juanita my grandmother was also from So. Mo. and she made these all the time. I think it was a regional recipe as the only people I find that have heard of them are from that area. These are just like grandma used to make! Thank You!

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8 users found this review helpful