Blackberry season is here and gone in a flash, which, when you think about it, is almost like a metaphor for summer, right? As a kid, I went blackberry picking every chance I got, and it was often hot, itchy work, but somehow my memory usually glosses over all that discomfort
What I remember more fondly than the picking was digging into a bowl full of breakfast cobbler, lovingly made by my Mom. She rinsed the laughably small amount of berries we brought home like they were treasures, and transformed them into something magical. (The cobbler was also swimming in melting ice cream. Looking forward to ice cream for breakfast probably also helped my siblings and I power through the scratches and itchiness during berry-picking.)
I like this variation on a classic cobbler because it comes together quickly and won’t heat your kitchen up as much as the oven will, since it just uses one stove-top burner. I almost always have a box of Hodgson Mill Insta-Bake Mix in my cabinet, so I’m ready to make pancakes, biscuits, and cobblers at the drop of a hat. (Speaking of hats—keep one handy, because you never know when you’re going to stumble on some brambles.)
Chop up some fruit and throw it in a pot, with sugar, fresh ginger, lemon, and a pinch of salt.
Then stir together a soft dough with Hodgson Mill Insta-Bake Mix.
Drop the dough onto the fruit by the spoonful. You’ll get about 6-8 dumplings that cover almost the entire surface of the fruit.
Then cover it up with a lid and steam it. Don’t peek. Not even for a little bit. Leave that lid on tight. When you open it up . . .
The dumplings have steamed, the fruit is soft, sweet, and caramelized from the brown sugar, and you can spoon it into a bowl to enjoy post haste. Don’t forget the ice cream. (Or yogurt, if you’re being good.)
Quick Apple Blackberry Stove-Top Cobbler
- 1 recipe Insta-Bake Dumpling Dough (recipe below)
- 4 cups blackberries (if frozen, defrost and drain)
- 2 cups firm baking apples, such as granny smith apples, chopped (2-3 apples)
- 2-3 Tablespoons minced fresh ginger
- 2 Tablespoons lemon juice
- ¼ cup light brown sugar
- ½ teaspoon salt
- 1 teaspoon white sugar
- Ice cream, whipped cream, or vanilla yogurt
In a large pot with a tight-fitting lid, stir together fruit, sugar, ginger, lemon juice, and salt. Turn heat to low. Drop Insta-Bake Dumpling Dough in 6-8 spoonfuls on top of fruit mixture. Don’t press dumplings into the fruit mixture; just let them sit on top. Heat pot until fruit mixture is bubbling slowly and gently. Put on the lid and simmer for 25 minutes without peeking.
After 25 minutes, remove lid. Sprinkle 1 teaspoon of sugar over the top of the dumplings and cook uncovered 5 minutes on low to let dumplings dry out slightly. Remove from heat. Serve hot, with ice cream, whipped cream, or yogurt.
Makes 6-8 servings
Feel free to substitute other types of fruit such as strawberries, blueberries, raspberries, or peaches. Make sure there are about 6 cups total of any combination of fruits. Adjust sweetness by adding or decreasing sugar as needed. Recipe can also be prepared in a slow cooker; cook fruit and dumplings for 2 hours on high without taking off lid.
Hodgson Mill Insta-Bake Dumplings
Combine baking mix and sugar. Add milk, egg, butter and stir to make soft dough.
See directions, above, to use in stovetop cobbler.
Makes 6-8 dumplings.
Adapted from Hodgson Mill Whole Grain Baking cookbook