Blackberry Cobbler help - Update at end

Super_Dave wrote:
Down home, the fruit dumplings that I'm familiar with are kind of a turnover but shaped like a baseball.

One Uncle made dumplings something like that. Chicken and golf ball anyone. :)
Wendy's had, a long time ago ,a dumpling, of an apple and sweet cinnamon syrup, in a pasty, that resembled a ball.
Someone made fruit and dumplings, but I don't remember who. I guess a sweetened cooked pastry dumped into the cooking berries or fruit. Dumplings with fruit in the middle, cooked in the fruit and juice would be good too. It would have to be mostly dumplings?
I always relished the pastry pieces.

swtgran wrote:
The dumplings I am talking about are dropped into the hot syrupy fruit and steamed. They are steamed, biscuit like lumps of dough on top of the berries. You dip out or two of those, depending on size, all hot and yummy and scoop out some of the hot fruit belowj and enjoy plain or with topping, such as cream, ice cream, whipped cream, or milk.

I may have to pull some berries out of the freezer in the morning. terry r.

Now, THAT sounds tasty!

I have some peaches and blueberries in the freezer....hmmmm....

The dumplings I am talking about are dropped into the hot syrupy fruit and steamed. They are steamed, biscuit like lumps of dough on top of the berries. You dip out one or two of those, depending on size, all hot and yummy. Scoop out some of the hot fruit below and enjoy plain, or with topping, such as cream, ice cream, whipped cream, or milk.

I may have to pull some berries out of the freezer in the morning. terry r.

The cobbler I make is the one where the "crust" portion goes on the bottom with fruit on top and fruit sinks to the bottom while baking, and a sweet buttery crust forms on top. If it has both a top and bottom crust - wouldn't it be a pie?

Down home, the fruit dumplings that I'm familiar with are kind of a turnover but shaped like a baseball.

Take you favorite, basic from scratch, pie dough. Make a bottom crust for as deep a dish as you prefer. A quarter cup of sugar, per cup of berries. Put in one third. Make a lattice of pie crust, well buttered.Put in another layer of berries, another lattice, and the third and then a lattice on top, sprinkled with sugar.
The crust or pastry is an important part of the pie or cobbler not just as a container. The basic berry or other pie filling recipe, is better than mine, I'm sure. I am trying to go on distant memory.
When GrandMa used a Dutch oven or whatever that big pan was, she often did not put a bottom crust on but still three or more lattice crusts. Fruit dumplings? might be just a variation. Mam would never go to the trouble Grand Ma did. I still remember a black berry pie from 60 years ago. Seems so much better.

Blackberry dumpling with whipped cream made from "fresh from the cow" milk. I can gain 5 pounds thinking about it!

Blackberry Dumplings would be an interesting alternative to the cobbler. My grandma would put that together when she wanted something a little quicker. terry r.

King Arthur Flour is my "go-to" site for baking recipes. I also prefer their flours over most other brands of flour, particularly their White Whole Wheat.

Fruit Cobbler (This is how they made it a hundred years ago, in WV, after a day of blackberry picking. Of course it was baked in my Grandmas coal stove, so it will probably never taste like hers!)

1 c. flour
1/2 c. milk
2 tsp. baking powder
2+ Tbsp. butter
1/2 tsp. salt
1/2 c. sugar
2 c. sweetened fruit

Stir dry ingredients together. Cut in 2 heaping Tbsp. butter; add milk. Mix by hand. Pour into 9x9 inch greased pan. Cover with 2 cups sweetened fruit. Dot with butter. Bake in 350 degree oven until crust is golden and fruit is bubbling through, 35-45 min.

The crust is not soggy and rises to the top and the fruit is in the bottom.

You can use any sweetened fruit you would like. When I use peaches I up a little cinnamon in the batter. Just sweeten your fruit by sprinkling on a little sugar and giving it a gentle stir. Leave it out on the counter to let the juices release.

This is great for breakfast the next morning with a little milk on top. terry r.