Ingredients
For the blackberry syrup
4 cups fresh or frozen blackberries
1 cup sugar
2 cups water
1 tablespoon fresh lemon juice
For the dumplings
2 cups all-purpose flour
1⁄4 cup sugar
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon ground nutmeg
3⁄4 cup milk
1 large egg
1 teaspoon vanilla extract
Instructions
Make the blackberry syrup: Combine the blackberries, sugar, water, and lemon juice in a large pot or Dutch oven. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and let it simmer while you prepare the dumplings.
Make the dumplings: In a large bowl, whisk the flour, sugar, baking powder, salt, and nutmeg.
In a separate bowl, whisk together the milk, egg, and vanilla. Pour the wet ingredients into the dry ingredients. Mix with a spoon until a soft dough forms.
Increase the heat under the blackberries to medium. Drop the dumpling batter by heaping tablespoonfuls into the simmering blackberry mixture. Leave some space between each one.
Cover the pot with a lid and let the dumplings simmer for 15 minutes without lifting the lid. The dumplings will puff up and cook through.
After 15 minutes, remove the lid. If desired, gently flip the dumplings over with a spoon to coat the other side in the syrup. Let simmer uncovered for 5 more minutes to help reduce the syrup.
Serve the blackberry dumplings warm in bowls with plenty of the syrup over the top.