Aunt Sadie's Blackberry or Dewberry Dumplings

Susan Feliciano


We used to grow dewberries – they are a small, sweet black raspberry, very prolific, and easy to grow.
My Aunt Sadie also grew them, and one time showed me how to make her Dewberry Dumplings.
Here is the way I remember it. Adjust the sugar depending on the sweetness of the berries. The key here is the very slow simmer.
Serve with cream poured over, or vanilla ice cream.

pinch tips: How to Cream Butter & Sugar






20 Min


30 Min


Stove Top


recipe biscuit mix. you can use a homemade biscuit recipe, or bisquick, or even the refrigerated grands biscuits.
2-3 c
blackberries or dewberries, rinsed and lightly dried with a paper towel
3/4 to 1 c
water as necessary

Directions Step-By-Step

First, make up the biscuit dough, and cut into large, flat biscuits. Or separate out the Grands biscuits and press them flatter. Place approximately 2 tablespoons berries in the center of each biscuit and fold the dough around them, sealing and making them into a ball.
Place remaining berries and the sugar in a medium heavy-bottomed saucepan. Add 3-4 tablespoons water. Heat over medium heat until the mixture comes to a boil, then turn very low so you have a slow simmer. Stir often during this process. You may add up to ½ cup water or so, until you have a nice syrup consistency.
Drop the dumplings on top of the simmering syrup, cover, and cook very low until dumplings are cooked and just start to dry out. Stir carefully if it appears to be sticking; you don’t want to burn the berries. When cooked, stir all the dumplings together to mix with the syrup.

About this Recipe

Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Heirloom