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BLACKBERRY DUMPLIN’S

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When my brother and I were young, we would pick wild blackberries for my grandmothers and my mom in hopes of our favorite dessert, blackberry dumplings. Back then, I hated picking the berries, but I loved the results.

These dumplings stay firm and dense without puffing up in the berry mix.

These days, I don’t mind picking a few gallons of fresh blackberries. It helps that all three of our kids love blackberry recipes as much as I did back then. A bowl of these blackberry dumplings with a scoop or two of vanilla ice cream, preferably homemade, instantly transports me back in time.

This dumpling recipe stays firm and holds its shape. Almost like a fat, sweet noodle.

1 quart fresh blackberries
2 cups white sugar, or to taste
2 cups water
2 tablespoons butter
1 teaspoon cinnamon
2 cups flour
1 teaspoon salt
1/4 cup shortening
1 egg yolk
5 tablespoons milk

 

Place blackberries, sugar, water, butter, and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.

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