Slow Cooker Blackberry Dumplings

  • For the blackberries:
  • 3 cups fresh or frozen blackberries
  • 1/4 cup granulated sugar
  • 1/3 cup water
  • 1 teaspoon lemon juice
  • For the dumplings:
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • Ground cinnamon, as needed
  • Whipped cream, for serving (optional)
  1. Add blackberries, 1/4 cup sugar, water, and lemon juice to the insert of a 3 1/2 or 4-quart slow cooker and stir.
  2. Cover and cook on low for 3 to 4 hours or high for 1 1/2 to 2 hours. The mixture should be boiling.
  3. In a small bowl, mix together the flour, 2 tablespoons sugar, baking powder, and salt until well combined. Stir in milk just until flour mixture is moistened.
  4. Drop dough by spoonfuls onto hot berry mixture and sprinkle with cinnamon. Cover and cook on high until a toothpick inserted into the center of a dumpling comes out clean, 20-25 minutes.
  5. Note: Dumplings need steam to cook. Try not to lift the lid to peek at them!