Does any food sound more southern than dumplings? I don’t think I’ve ever heard my Wisconsin bred husband swoon over dumplings. This North Carolina girl sure does though! Put a yummy dumpling in it and I’ll be your friend for life. 😀
Blackberry cobbler is certainly nothing new – we’ve been making it for generations, but have you ever tried adding dumplings to it? Oh my…what a wonderful summertime concoction!
This recipe makes a generous 13″ x 9″ cobbler, so it’s great for bringing to get-togethers or for when you have a crowd at your own home. A terrific added bonus is that this recipe is sooo versatile – try it making it with frozen peaches or cherries instead of blackberries. Yum!
The only thing that makes it any better than the dumplings, is to serve it with a generous helping of vanilla ice cream!
- 2 - 16 oz. packages frozen blackberries (or frozen peaches or frozen cherries)
- 2 cups sugar, divided
- 1/4 cup butter (do not substitute margarine)
- 3 - 8 oz. packages 1/3-less-fat cream cheese, softened
- 2/3 cup fat free milk
- 2 1/4 cups all-purpose baking mix (such as Bisquick)
- 3/4 cup uncooked oats
- Place blackberries (or peaches or cherries), 1 1/3 cups sugar and butter in a large saucepan and bring to a boil. Stir gently until butter is melted and sugar has been dissolved. Remove mixture from the heat.
- Beat cream cheese and remaining sugar at medium speed with a mixer until fluffy. Add 2/3 cup milk and beat until smooth. Stir in baking mix and uncooked oats by hand. Spread two-thirds of the cream cheese mixture onto the bottom of a lightly greased 13 x 9 baking dish. Spoon blackberry mixture evenly over the top of the cream cheese mixture. Dollop remaining cream cheese mixture evenly over the blackberry mixture.
- Bake at 350° for 35 minutes or until golden brown.
So, tell me – do you agree that everything tastes better with dumplings in it?!?