Recipe Review

My blackberry dumplings with pie crust recipe was a big success. There was plenty of berry flavor, the sugar balancing out the tartness from the fruit and the bitterness from the seeds. The floral acidity from the lemon juice brought out the flavor, and the bit of salt balancing everything perfectly. The hint of butter in the pie crust was nice in the background, adding a savoriness that balanced the sweetness perfectly.

Most—but not all—of the berries broke down, creating a thick, juicy syrup that still had plenty of texture. The pie crust softened without getting mushy, contrasting nicely against the firm seeds in the syrup. Even if you sometimes avoid blackberries because of the seeds, I didn’t find this overly seedy—the extra water and pie crust were just enough to spread out the seeds and make them less noticeable.

Although this was great plain, I also loved it with a scoop of vanilla ice cream, the residual heat melting it so that the creaminess flowed into the berries and dumplings. I thought it helped to balance out the slight bitterness from the seeds very nicely, so while definitely not required, a bit of Cool Whip, homemade whipped cream, or vanilla ice cream would be a nice addition to this.

If you’re craving a fruit cobbler but don’t want to wait an hour for it to bake or heat up your kitchen, this stovetop dumplings recipe is a great alternative to my old-fashioned blackberry cobbler with pie crust. Even though it’s a perfect summer dessert for the 4th of July or a Sunday dinner, you can make it with frozen berries and enjoy it any time of year.

Blackberry Dumplings with Pie Crust FAQs

Other Blackberry Recipes:

If you liked this dessert, you might want to try these as well:

Blackberry Cobbler with Pie Crust – This old-fashioned southern dessert has plenty of crispy pie crust and juicy berries.

Blackberry Cobbler with Dumplings – Bits of pie crust added to directly to the filling give this version a nice contrast in textures.

Seedless Blackberry Cobbler – Juicing the berries and adding pineapple chunks gives this no-seed version plenty of flavor and texture.

More Stovetop Dumplings

For more cobbler-like desserts in less time and without turning on your oven, take a look at:

Peach Dumplings on the Stovetop – Flavored with cinnamon, nutmeg, and citrus, this southern-style dessert is full of flavor.

Stovetop Apple Dumplings – Made with spoon dumplings, the texture is a bit different, but still good.

The post Blackberry Dumplings with Pie Crust appeared first on ParnellTheChef.

Recipe Review

I was very pleased with how my pear cobbler with canned pears recipe turned out—in fact, it far exceeded my expectations. The flavor of the fruit was perfectly balanced with the cinnamon, ginger, and other spices, the bit of lemon juice adding brightness and the brown sugar improving depth in just the right amounts. The crust was delicious as well, the slight butteriness and hint of vanilla balancing out the fruit-forwardness.

The texture was nice as well, the crust turning crispy golden brown on top while remaining soft and cake-like on the inside. Although most of the syrup was absorbed into the crust, just enough stayed liquid to make the filling juicy and moist. Combined with the pear slices themselves, this dessert was just as much about the texture contrasts as it was the flavor combinations.

But what most surprised me was how much it tasted like apple—if you served this without telling anyone what it was, the vast majority of people would think it was apple. Honestly, the only thing that really gave away that this was a pear cobbler and not an apple cobbler was the slightly grittier texture—it wasn’t bad or anything, just characteristic of pears.

Although this old-fashioned pear cobbler with canned pears was fantastic on its own, I also really enjoyed it with vanilla ice cream. I usually prefer to eat my baked goods room temperature, but if you’re going to serve this with ice cream, I recommend serving it still warm, maybe 15, 20, or up to 30 minutes after baking. I’m not quite sure why, but I think that most batter-style cobblers taste better when served warm on the same day you make them.

Overall, this southern pear cobbler with canned pears and self-rising flour was an absolute success that far, far exceeded my expectations. If you’re looking for dessert with fall flavors, or especially if you’ve got a craving for apple cobbler but don’t feel like peeling apples—then this recipe is for you!

Pear Cobbler with Canned Pears FAQs

Other Cobbler Recipes:

If you liked this dessert, be sure to take a look at related old-fashioned southern recipes:

Peach Cobbler with Canned Peaches – This batter-style cobbler is a southern classic and comes together quickly and easily.

The post Pear Cobbler with Canned Pears appeared first on ParnellTheChef.

Recipe Review

This peach cobbler with canned peaches recipe was a big success. Unlike some versions I’ve seen online, mine had plenty of peaches, juice, and crust, so there was plenty of flavor as well as texture. I thought the spices were perfect as well–they gave this a classic southern taste. However, next time I’ll sprinkle on the spices before adding the peaches to ensure they don’t move around as much as the dough rises up around the fruit. But other than that, this recipe was a hit in every way, especially when served with ice cream. Normally I eat my desserts plain and at room temperature, but I HIGHLY recommend serving this with vanilla ice cream while it’s still warm—trust me, you won’t be disappointed.

The only two things to be aware of in this recipe are:

1. You might want to sprinkle the spices and other extra ingredients on top of the batter before adding the peaches—this will help ensure more even distribution.
2. When you pour in the juice from the 2 cans, it will look like too much liquid—but don’t worry—you didn’t ruin the cobbler. A lot of the liquid will be absorbed into the crust as it bakes, so everything will turn out fine—just trust the process!

Peach Cobbler with Canned Peaches FAQs

Other Peach Cobbler Recipes

If you liked this cobbler, be sure to take a look at similar desserts on my website:

Peach Cobbler with Canned Peaches and Pie Crust – Also made with canned fruit, this version has a crispy crust on the top and bottom.

Peach Cobbler with Frozen Peaches and Pie Crust – Frozen peaches are almost as good as fresh, so just a bit of light brown sugar and cinnamon is all you need to make this classic southern summertime dessert.

Peach Dump Cake with Cake Mix and Canned Peaches – This version of peach cobbler has a buttery crumble topping that’s irresistibly delicious.

Other Batter-Style Cobblers

If you love the combination of crispy top, cakey middle and fruity bottom, here are some other batter-style cobblers you should try:

Pear Cobbler with Canned Pears – If you like apple cobbler but don’t feel like washing, peeling, or cutting up fruit, this recipe is for you!

The post Peach Cobbler with Canned Peaches appeared first on ParnellTheChef.

Peach Dumplings on the Stovetop with Pie Crust Ingredients

My peach dumplings on the stove top with pie crust recipe is easy because it has just a few, simple ingredients:

Sliced Peaches – 1 pound / 2 cups, peeled and sliced (I used a combination of frozen and fresh peaches)

White Sugar – 1/4 cup

Light Brown Sugar – 1/4 cup

Water – 3/4 cup (I started with 1/2 cup, but then added 2 Tablespoons, then another 2 Tablespoons, later in the recipe)

Orange Juice – 1/4 cup

Orange Zest – 1-2 teaspoons (the zest of 1 medium orange)

Cinnamon – 1/4 teaspoon

Nutmeg – 1/8 teaspoon

Salt – 1/8 teaspoon

Pie Crust – 1 9-inch crust (I started with 1/2 pie crust, but then I added more)

How to Make Peach Dumplings on the Stovetop with Pie Crust

Learning how to make peach dumplings on the stovetop with pie crust from scratch is easy. Just follow a few, simple steps:

Prepare the Peaches

The first step in my peach dumplings on the stovetop with pie crust recipe is prepping the peaches. If using fresh peaches, peel and slice them; if using frozen, all you have to do is open the bag–and no need to defrost: they’ll thaw as they cook.

Add Sugar, Spices, and Water

Then, I added the sugar, spices, orange juice, orange zest, and water. Although adding water might seem odd, it’s necessary so that all the moisture doesn’t boil away and burn the peaches. I started out with 1/2 cup, but then eventually added a total of 3/4 cup water.

Bring the Pot to a Boil on the Stovetop

Once everything is in the pot on the stove, turn the heat onto high and bring everything to a boil, stirring occasionally. It should start boiling in about 5-10 minutes.

Turn the Heat Down and Add Pie Crust Dumplings

When the pot started boiling, I turned down the heat to medium and then adding the pie crust dumplings. The crust was already cut into strips, so I broke off 1/2 to 1-inch strips and dropped them into the syrup, stirring to combine.

Boil on the Stovetop for 10-12 Minutes

After adding all the pie crust dumplings, I continued boiling the pot on medium heat, uncovered, for 10-12 minutes, stirring occasionally. I stirred enough to keep everything from sticking to the bottom of the pot, but not enough to break about the fruit and dumplings.

If Necessary, Add More Water

As stated earlier in the recipe, originally I only added 1/2 cup of water. However, as the recipe progressed, I saw the liquid level going down significantly, so I added more water. First, I added an additional 2 Tablespoons, then a few minutes later, 2 more Tablespoons. In total, I used 3/4 cup water in the recipe.

Serve

Once you’re done simmering the stovetop peach dumplings, turn off the heat and let the pot cool down for a few minutes to let the sauce thicken slightly, then serve. Enjoy!

Peach Dumplings on the Stovetop Recipe FAQ’s

Although my peach cobbler dumplings on the stovetop with pie crust recipe is easy, here are the answers to a few frequently asked questions so you can avoid potential problems:

Can You Use Canned Peaches?

Yes! You can definitely use canned peaches to make this stovetop dumplings recipe. However, since the peaches are pre-cooked, so they’re less flavorful and softer than fresh or frozen fruit, so be aware of that.

Can I Add Cornstarch to Thicken the Sauce?

I didn’t use any cornstarch to thicken the liquid in this recipe because I wanted the syrup to be loose, almost like soup broth Some of the pie crust dumplings broke apart as the pot boiled, adding flour to the syrup and thickening it. Along with the thickening that comes from evaporating the liquid, I thought the juice was just right.

Can I Use Storebought Pie Crust?

Yes! Although I made my own pie crust from scratch, you can definitely use a storebought crust such as Pillsbury. If using storebought crust, don’t use the kind that’s already in a pie plate since you need to roll it out and cut it into dumplings.

Can You Freeze these Peach Dumplings?

No, I wouldn’t recommend freezing them since the freezing / thawing process would make the pie crust dumplings soggy. For the best eating experience, this dessert is best enjoyed immediately after it’s made.

Peach Dumplings on the Stove Top Recipe Variations

If you’re looking for ways to switch up this old-fashioned, southern-style dessert, you might want to try:

Biscuits Dumplings – As shown in this CookPad.com recipe, you can add bits of canned biscuit dough to the syrup if you want extra soft, fluffy, and pillow dumplings.

Crescent Roll Dumplings – While peach dumplings with crescent rolls recipes usually call for wrapping peach slices or wedges in the dough, cutting or tearing the dough into small pieces would be another way to give this dessert soft and pillowy dumplings quickly and easily.

Empanada Dough – Empanada dough is similar to pie crust, so cutting up empanada discs and adding them to the pot would be an interesting way to switch things up.

Other Peach Recipes

If you love southern peach desserts as much as I do, you’ll also want to check out:

Peach Cobbler with Canned Peaches with Pie Crust – This classic of southern cooking is super easy.

Peach Cobbler with Frozen Peaches and Pie Crust – If you can’t get fresh fruit, this is the next best thing.

More Stovetop Dumpling Recipes

For more old-fashioned pie crust dumplings, be sure to check out:

Stovetop Apple Dumplings Recipe – Boiling apples with pie crust makes the perfect simple fall dessert.

Stovetop Blackberry Dumplings with Pie Crust – Although this dessert is great plain, serving it with vanilla ice cream cuts through the bitterness of the seeds even more.

Peach Dumplings on the Stovetop Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Peach Dumplings on the Stovetop appeared first on ParnellTheChef.

Pineapple Dump Cake with 3 Ingredients

My easy pineapple dump cake with 3 ingredients recipe is great because it has just a few ingredients:

Crushed Pineapple – 2, 20 oz cans, drained

Cake Mix – 1 15.25 oz box white cake mix

Butter – 2 sticks unsalted butter

Optional:

Lemon Juice – 1 Tablespoon

Tools:

9×13 Baking Dish – If you don’t have this large of a baking dish, you can use two 8×8 pans, too.

Spatula – To spread out the crushed pineapple in the baking dish.

Fork – For smoothing out the cake mix, I recommend a fork.

Spoon – Scooping out the last bit of pineapple from the can will probably be easier with a spoon.

Can I Use Pineapple Chunks, Tidbits, or Rings?

Yes. Although I think the texture of crushed pineapple would be best for this recipe, you can use pineapple chunks, tidbits, or rings, too: use a total of 40 oz of canned pineapple, whichever type you prefer. If using rings, cut them into smaller pieces so they are small pieces of pineapple in every bite.

How to Make Pineapple Dump Cake with 3 Ingredients

Learning how to make pineapple dump cake with 3 ingredients is easy. Just follow these simple steps:

Grease the Pan

Don’t forget to grease the pan before you start the recipe. You could use a non-stick spray, but I just opened one of the sticks of butter and rubbed it on the inside of the baking dish.

Put the Butter Back in the Refrigerator

After greasing the pan, be sure to put the rest of the butter back in the refrigerator. You’ll need to cut it into thin pads later on in the recipe, and this is much easier to do when the butter is cold.

Drain the Canned Crushed Pineapple

I drained 2/3 cup of juice out of each can. Although the pineapple was drained thoroughly, there was still a bit of juice left in each can, maybe about 2 Tablespoons. If you try to get 100% of the juice out of the pineapple, your filling will be dry, so don’t overdo it.

Dump the Crushed Pineapple into the Pan

Next, as the name of the recipe suggests, “dump” the crushed pineapple into the baking dish and then spread it out evenly with a spatula or spoon. Do the best you can–I doesn’t have to be perfect.

Add Lemon Juice (If Using)

Although this is optional, I highly suggest sprinkling in 1 Tablespoon of freshly-squeezed lemon juice over the crushed pineapple and then gently mixing it into the fruit. The lemon juice will really help bring out the flavor, helping make the canned pineapple taste like fresh.

Dump in the White Cake Mix

Once you’re done with the filling, “dump” in the white cake mix by shaking the bag as you move it slowly across the top. Don’t worry about getting it distributed evenly–you’ll do that in the next step.

Smooth Out the Cake Mix

Then, take a fork and smooth out the cake mix, breaking up any lumps as you distribute the cake mix evenly across the top. Remember to NOT MIX–simply spread the raw cake mix across the top of the crushed pineapple.

Cut the Butter into Thin Slices and Lay Them On Top of the Cake Mix

Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon. This is much easier if the butter is cold, so be sure to keep the butter in the refrigerator until you get to this step.

As you cut the butter, lay the slices on top of the cake mix, placing them 1/8 to 1/4-inch apart–basically almost touching, but not quite. The idea is for the butter to melt down and spread out as the dump cake bakes in the oven, turning the raw cake mix into buttery, crunchy crumble.

Bake the Dump Cake

Once your pineapple dump cake with 3 ingredients is assembled, bake it at 350F, uncovered, for 1 hour.

Serve

Let the dump cake cool at least 10-15 minutes before serving, at least 30 if you want the slices to hold their shape, then enjoy!

Pineapple Dump Cake with 3 Ingredients FAQ’s

Although learning how you make pineapple dump cake with 3 ingredients is easy, here are answers to some frequently asked questions to make sure you can enjoy the best dessert possible.

How Many Servings Does this Recipe Make?

This recipe makes about 12-16 servings that are large enough for a satisfying dessert after a normal meal.

What to Serve with Pineapple Dump Cake with 3 Ingredients?

Although my pineapple dump cake with 3 ingredients is delicious on its own, it’s also great served with vanilla ice cream, Cool Whip, or whipped cream. If you want something especially tasty, make my easy homemade whipped cream recipe for a special treat.

How Long To Bake Pineapple Dump Cake? *

Bake pineapple dump cake for 60 minutes at 350F, uncovered. If your oven is hotter / cooler than normal or if your filling has more / less juice than mine did, baking time may vary, so check the dump cake at the 45-minute mark.

How Long Does Pineapple Dump Cake with 3 Ingredients Last?

Your pineapple dump cake with 3 ingredients should last 2-3 in the refrigerator. Although it will likely be safe to eat for longer, the moisture in your refrigerator will start making the topping unpleasantly soggy.

Pineapple Dump Cake with 3 Ingredients Recipe Variations

If you’re looking for ways to build on this base recipe, be sure to try:

Pineapple Cherry Dump Cake – Paula Deen’s recipe from Grandma Peg combines replaces one of the cans of pineapple with cherry pie filling to make an amazing dessert.

Add Coconut and Nuts – This Food.com recipe calls for adding flaked coconut and chopped nuts. I’ve never tried it, but I think the flavor and texture would be delicious. For the nuts, I think both chopped walnuts or peanuts would be delicious, whichever you prefer.

More Pineapple Recipes

If you agree that pineapple is delicious, especially in desserts, then don’t miss my other recipes:

Pineapple Upside Down Cake with Crushed Pineapple – Cake mix makes this class dessert easy.

Pineapple Pie Recipe – This double-crust, old-fashioned pie is one of my favorites. Definitely worth a try!

Pineapple Coconut Cake with Cake Mix – Cream cheese frosting and pineapple filling make this amazing.

More 3-Ingredient Dump Cake Recipes

3-ingredient cobblers are great recipes for beginner cooks, so be sure to check out these as well:

Pumpkin Dump Cake with 3 Ingredients – This easy dessert is perfect for fall, especially Thanksgiving.

Cherry Dump Cake with 3 Ingredients – Bright red filling and golden brown topping are great together.

3 Ingredient Apple Dump Cake – This cobbler is even better with the addition of lemon juice and spices.

3-Ingredient Key Lime Dump Cake – Canned pie filling makes this citrus-packed dessert nice and easy.

Pineapple Dump Cake with 3 Ingredients Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Pineapple Dump Cake with 3 Ingredients appeared first on ParnellTheChef.

Lemon Blueberry Dump Cake with 3 Ingredients

My lemon blueberry dump cake with 3 ingredients recipe is super easy because it’s so simple:

Blueberry Pie Filling – 2 21 oz cans

Cake Mix – 1 15.25 oz box lemon cake mix

Butter – 2 sticks unsalted butter

Optional:

Lemon Zest – 1 Tablespoon lemon zest. If you don’t have zest, replace it with 1.5 teaspoons of extract.

Lemon Juice – 2 Tablespoons freshly-squeezed lemon juice.

Tools:

9×13 Baking Dish – I used a glass Pyrex dish, but aluminum or tin is fine, too.

Spatula – For spreading out the pie filling.

Fork – To smooth out the cake mix and break up the lumps.

Sharp Knife – For cutting the butter into thin slices.

How to Make Lemon Blueberry Dump Cake with 3 Ingredients

Learning how to make blueberry dump cake with 3 ingredients is easy. Just follow the steps below:

Grease a 9×13 Baking Dish

Before starting the recipe, remember to grease the baking dish with butter or cooking spray.

Dump in the Pie Filling

As the name suggests, the first step in this 3-Ingredient lemon blueberry dump cake recipe is “dumping” the cans of pie filling into the baking dish. Use a spatula or spoon to distribute it evenly in the dish.

Add the Lemon Juice and Zest (Optional)

Although you only need 3 ingredients to make this recipe, I highly recommend adding lemon juice and zest: they’ll really add to the flavor.

Dump in the Lemon Cake Mix

Once the blueberry pie filling is evenly distributed in the baking dish and the lemon juice and zest are added (if using), “dump” in the cake mix by shaking the bag as you move it over the filling. Don’t worry about breaking up the lumps–you’ll do that next.

Smooth Out the Cake Mix

Then, use a fork to smooth out the cake mix. Don’t mix the cake mix into the pie filling or pat it down; instead, simply drag the fork across the top so you can distribute the cake mix evenly. As you do this, use the fork to break up any lumps of cake mix, too.

Slice the Butter into Small Pads and Lay the Butter on the Cake Mix

Even though the next step in this lemon blueberry dump cake with 3 ingredients recipe is the most tedious and time-consuming, it’s also the most important. Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon.

As you cut the butter into pads, lay the slices on top of the raw cake mix. Ideally, they should almost be touching, but not quite–maybe a few millimeters apart–so that you can cover entire surface with only 2 stick of butter. Be sure to spread out the butter evenly; otherwise, you’ll end up with dry spots.

Bake

Once the butter is laid across the top, bake the dump cake at 350F, uncovered, for 1 hour.

Cool and Serve

After letting the dump cake cool enough to eat, serve and enjoy!

Lemon Blueberry Dump Cake with 3 Ingredients FAQ’s

Although this recipe is easy to make, you might still have a few questions. If so, here are answers to some frequently asked questions:

How Many Servings Does this Recipe Make?

This 9×13 dump cake should give you at least 12-16 servings that are of a decent size to satisfy a craving.

What to Serve with 3-Ingredient Lemon Blueberry Dump Cake

Even though my 3-Ingredient lemon blueberry dump cake with pie filling is delicious on its own, you can also serve it with vanilla ice cream, whipped cream, or cool whip. Some lemon curd might be good, too, as well as some fresh blueberries.

How Long to Bake Lemon Blueberry Dump Cake?

Bake lemon blueberry dump cake in the oven at 350F for 60 minutes, uncovered. Every oven is different, so you might have to cook your dump cake for less or more time. So, I suggest checking on it after 45 minutes.

How Long to Let Lemon Blueberry Dump Cake Cool Before Serving?

Although you could serve this lemon blueberry dump cake right out of the oven, I suggest letting it cool for at least 30 minutes so that the slices hold their shape when cut and served.

How Long Does this Dump Cake Keep?

If kept in the refrigerator, lemon blueberry dump cake with 3 ingredients should keep for 2-3 days.

Can You Freeze Dump Cake?

Yes! Once the dump cake has cooled, cut it into individual servings, put them on disposable plates, wrap the plates in plastic, and then freeze.

When you want to serve a slice, take it out of the freezer, unwrap, and let it thaw in the refrigerator for a few hours. Once thawed, microwave on HIGH in 30-second ingredients until it’s heated through.

Can You Make 3-Ingredient Lemon Blueberry Dump Cake in a Crock Pot?

Yes! As shown by Heidi of TheFrugalGirls.com, you can make lemon blueberry dump cake in a crockpot. However, since the crockpot locks in most of the moisture, the topping won’t get as browned as crispy as in my version: if you want a golden brown, crispy top, you need the dry heat of the oven.

Can I Make this Dump Cake with White or Yellow Cake Mix?

Yes! If you can’t find lemon cake mix, you can definitely use white or yellow cake mix. Since you’ll be missing lemon flavor, the lemon juice and zest because essential.

Lemon Blueberry Dump Cake Recipe Variations

If you want to switch things up, possible variations of this recipe include:

Different Cake Mix – Strawberry, spice, or even chocolate cake mix would take this dump cake in a whole different direction, so experimenting a bit would be fun.

Cream Cheese – Dolloping cream cheese into the blueberry pie filling would give this a cheesecake-like twist.

Lemon Oreos – Some food bloggers, especially on TikTok and Pinterest, suggest putting a layer of lemon Oreos under the blueberry pie filling.

More Lemon Recipes

If you’re as much of a lemon-lover as I am, be sure to check our these other amazing desserts:

3-Ingredient Lemon Dump Cake – If you like the flavor of lemon but not the acidity, this is for you.

Lemon Chess Pie – My version of this old-fashioned dessert is full of southern flavor.

Other Blueberry Recipes

Blueberry is an amazing flavor. If you can’t get enough, you might also want to try:

3-Ingredient Blueberry Dump Cake – If you’re looking for a quick and simple berry dessert, this it it.

Lemon Blueberry Dump Cake with 3 Ingredients Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Lemon Blueberry Dump Cake with 3 Ingredients appeared first on ParnellTheChef.

Can You Make Blackberry Cobbler Without the Seeds?

Yes! Although many southerners go blackberry picking in the summer to make cobbler, some people shy away from this traditional dessert, especially as they get older, because the seeds get stuck in their teeth. Some people with sensitive palates also claim that blackberry seeds make the cobbler filling bitter.

Thankfully, it’s possible to make blackberry cobbler without the seeds. By crushing the blackberries and then straining out the seeds with a fine-mesh sieve or strainer, you can use the juice to make to make the cobbler filling. Even though it’s a bit more work, it’s well worth it.

Why Add Pineapple to Seedless Blackberry Cobbler?

Even though I think you could make seedless blackberry cobbler with juice, I decided to add another fruit to the filling: pineapple. It might sound odd, but I wanted to give the filling more body with actual chunks of fruit, as in my peach cobbler with canned peaches recipe.

Do Blackberries and Pineapple Go Together?

Yes! Blackberries and pineapple are a good mix blended because they’re both sweet and tart, so the flavors play off of each other very well. In fact, if you do a quick Google search, you’ll see a ton of blackberry pineapple smoothie recipes, as well as a blackberry pineapple upside down cake. Since other people on the Internet are using the two fruits together, you know the combination has to be good!

Seedless Blackberry Cobbler Recipe Ingredients

My seedless blackberry cobbler recipe is easy because it only has a few ingredients:

Blackberries – 3 cups (24 oz) blackberries. I used frozen berries, but you can use fresh, too

Pineapple – 2 cups (16 oz) pineapple chunks. Once again, I used frozen, but you can use fresh.

White Sugar – 1/2 cup

Lemon Juice – 1 Tablespoon

Water – 1/2 cup. This water is for cooking the fruit. You will need more water for the cornstarch slurry.

Salt – 1/8 teaspoon

Pie Crusts – 2, 9-inch pie crust. Homemade or storebought is fine, whichever you prefer.

For the cornstarch slurry:

Cornstarch – 1 Tablespoons cornstarch

Water – 2 Tablespoons

Tools:

2 Large Bowls – For crushing the blackberries and then another for collecting the juice.

Fine-Mesh Strainer – For straining out the seeds from the crushed berries.

Hand Held Blender, Potato Masher, or Other Large Object – For crushing the blackberries.

Large Pot – Make sure the pot is large enough for boiling the blackberry juice and pineapple chunks.

Wooden Spoon – A wooden spoon is needed to help strain the berries and stir the fruit on the stove.

8×8 Casserole Dish – This recipe is enough for an 8×8 cobbler.

Can I Use Fresh Blackberries or Pineapple?

Yes! As in my other cobbler recipes, I used frozen fruit in this recipe because it makes everything easy: there’s no prep work, the quality is consistent, and I don’t have to worry about fruit that’s not at its best because it’s out of season (but I don’t think that’s as much of an issue with blackberries and pineapple).

However, juicing fresh blackberries might be harder since thawed fruit releases water / juice much more easily. Later in this article, I’ll address what to do if your fresh berries don’t seem very juicy.

How to Make Seedless Blackberry Cobbler

Learning how to make seedless blackberry cobbler is easy. All you have to do is follow the steps below:

How to Get Seeds Out of Blackberries for Cobbler?

After getting the ingredients together, the first step in the recipe is removing the seeds from the berries. This is how I recommend deseeding blackberries for cobbler without a food mill–just with simple, basic tools you probably already have in your kitchen:

1. Crush the Blackberries – First, you have to crush the berries to release the juice. Although you could use a different method, in the video I put the berries in a bowl and then used an immersion blender to crush the berries, releasing the juice, seeds, and pulp.
2. Place a Fine-Mesh Sieve / Strainer Over a Bowl – Then, put a fine-mesh sieve / strainer over a bowl. This is where you’ll strain out the seeds and collect the juice.
3. Pour Some of the Pureed Berries in the Sieve – Put some of the crushed berries in the strainer over the bowl. Be careful to not put too much berry puree in the sieve: I wouldn’t put more than 1/4 of the puree in the sieve at a time.
4. Push the Blackberry Puree Through the Sieve – Use a wooden spoon to push the berry puree through the fine mesh in order to extract as much juice as possible. Remember to scrape the bottom of the strainer to release the juice stuck on the underside.
5. Set the Strained Juice Aside – Once pushing the crushed berries through the sieve doesn’t release any more juice, set the juice aside.

Will a Fine-Mesh Sieve / Strainer Remove All the Seeds?

Maybe not. According to a Leaf.Tv article, a sieve will remove most of the seeds, but not all, so some of the smaller blackberry seeds may still find their way through the fine-mesh and into the juice.

However, when I personally made this recipe, I didn’t detect any seeds in the juice. Maybe I was just lucky, maybe my berries didn’t have any small seeds…but in spite of what the article says, I personally thought the fine-mesh strainer did an excellent job of deseeding the blackberry juice.

What If My Blackberries Don’t Give Off Much Juice?

If you start mashing your blackberries but they don’t give off much juice, here are two solutions:

1. Use Ripe Berries – It could be that your berries are underripe. When selecting blackberries to puree and then deseed, the Leaf.TV article already mentioned in this article recommends looking for berries that are a deep purple, with little to no red spots. Otherwise, they won’t be as juicy.
2. Try Frozen Blackberries – Although you can definitely make this recipe with fresh berries, you might want to try frozen. As I stated earlier, thawed fruit gives off juice more easily, so it’s probably going to be easier to juice thawed berries.
3. Boil the Blackberries – In Tracy of NestFullofNew.com’s recipe for blackberry cobbler with no seeds, she puts fresh blackberries in a pot, covers them with water, and then boils them for 20 minutes to bring out the juice, crushing them as they boil. Although this will work, the water might dilute the blackberry juice, so be sure to boil away as much of the water as you can.

When I made this recipe, 24 oz of blackberries made 1.5 cups of juice. If you’re a bit short, I would add water to make up the difference. However, if you’re off by more than 1/2 cup, I would strain more berries so you don’t dilute the flavor.

Once the juice is strained, set it off to the side so you can continue with the recipe.

Bring the Pineapple, Sugar, Lemon Juice, Salt, and Water to a Boil

With the deseeded blackberry juice off to the side, put the pineapple chunks, sugar, lemon juice, salt, and 1/2 cup water in a large pot and bring to a boil. I used high heat, but you can use medium, too.

As the pineapple comes to a boil, use your wooden spoon to break it into chunks. This will get easier as the pineapple cooks.

My pineapple came to a boil over high heat in about 5 minutes. If you start with fresh pineapple and not frozen, it will probably come to a boil in less time.

Add the Blackberry Juice

Once the pineapple chunks and sugar comes to a boil, pour in the blackberry juice. If you taste the mixture at this point and you think it needs a bit more sugar, you can add it now, but I would honestly wait until later in the recipe since the flavor will change as water evaporates out of the syrup.

Cook the Pineapple Chunks and Blackberry Juice, While Mashing

With the heat on medium, continue boiling the blackberry juice and pineapple chunks for 10 minutes, stirring and mashing with your wooden spoon. If some large chunks of pineapple are hard to break apart, do what I did in the video and fish them out, cut them with a knife, and then return them to the pot.

Add the Cornstarch Slurry

After boiling, mashing, and reducing the fruit for 10 minutes, it’s time to add the cornstarch slurry. Mix the 2 Tablespoons of cornstarch and 2 Tablespoons of water off to the side, then add the slurry to the fruit filling and stir. Although I didn’t mention it in the video, I turned off the heat before adding the slurry.

Although I turned off the heat before adding the slurry, it might be best not to do so. Cornstarch needs heat to activate its thickening power, so unless you add the slurry immediately after turning off the heat , the filling might not thicken. However, once the filling thickens, turn off the heat since overcooking cornstarch weakens its thickening ability.

As shown in the video, the soon-to-be seedless blackberry cobbler filling thickened up in about 15 seconds. Once you notice the filling as thickened, stop stirring and set the pot aside.

Parbake the Bottom Crust

Now that the seedless blackberry cobbler filling is off to the side, it’s time to start assembling the cobbler itself. First, take one of the 9-inch pie crusts and cut it to fit into an 8×8 baking dish. Next, use a fork to prick the bottom a few times, then bake the bottom crust at 350F, uncovered and empty, for 5 minutes.

By prebakng the bottom crust before pouring in the fruit filling, you’ll form a kind of seal that’ll help keep the bottom from getting soggy. For more detail, see the YouTube video linked at the end of this article.

After parbaking the bottom crust, set it aside so you can focus on prepping the top crust.

Cut a Square Out of the Top Crust

While you wait for the bottom crust to cool down, cut a large square in the top crust out of the center of the circular crust. Even though the square doesn’t have to be exactly 8x8in, make it will likely come out to roughly that if you start with a round 9-inch pie crust. You will cut the lattice top strips out of this square.

Add Pie Crust Dumplings to the Filling (If Using)

Although optional, I recommend adding dumplings, or small pieces of pie dough, to the fruit filling. As shown in my southern apple cobbler recipe, dumplings add more texture contrast and help thicken the filling–if you like old-fashioned things, you’ll want to add dumplings to your seedless blackberry cobbler.

After cutting a large square in the center of the second 9-inch pie crust, cut some of the excess crust into small pieces and simply drop them right into the blackberry filling. I didn’t use all of the excess pie dough–probably just 1/4 cup–since I didn’t want too much of a good thing.

In the video, I added the dumplings after pouring the filling into the bottom crust, but I usually suggest adding the dumplings while the filling is still in the pot. Honestly, there’s some flexibility with this.

Pour Filling into the Bottom Crust

Whether or not you decide to add dumplings to the filling, once the parbaked crust has cooled down enough for you to be able to handle the casserole dish, pour the seedless blackberry and pineapple filling into the dish. Use a smooth to distribute the blackberry juice and pineapple chunks evenly.

If you decide you want to add dumplings at this point, you can do what I did in the video and add them to the filling now as well. This seedless blackberry cobbler recipe is easy, so some steps are flexible.

Cut Pie Crust Strips for the Lattice Top

Next, cut pie crust strips out of the large square you cut out earlier. Although you can cut as many or as few strips as you want, in the video I cut out 7 strips about 1/2 to 1-inch wide. Wider strips are easier to work with, so I wouldn’t cut many strips thinner than 1/2 inch.

Lay On The Lattice Top

Make the top of the seedless blackberry cobbler by laying the strips on top of the filling. Start by laying vertical strips, then horizontal strips. I didn’t interweave the strips, but you can if you want–but honestly, with such a juicy filling, I think it would be difficult.

Sprinkle on Extra Sugar

Although you don’t have to do this step, I strongly suggest sprinkling the top of the cobbler with 1 Tablespoon of white sugar and 1 Tablespoon of light brown sugar. This will add both extra sweetness and crunch.

While I tried to focus on putting the sugar on the pie crust, it’s OK if some falls into the blackberry filling. Like I said, this homemade cobbler is easy and forgiving.

Bake the Cobbler

Once fully assembled, bake the seedless blackberry cobbler at 350F, uncovered, for 45 minutes.

Serve

After giving the cobbler some time to cool down, slice, serve, and enjoy!

Seedless Blackberry Cobbler Recipe FAQ’s

How Many Servings Does this Recipe Make?

Even though it depends on how big the portions are, this 8×8 seedless blackberry cobbler should give you 9 good-sized portions. These portions are enough to be satisfying after a normal meal or as an afternoon snack with coffee or tea.

What Can I Serve with Seedless Blackberry Cobbler?

Even though my seedless blackberry cobbler is perfectly delicious on its own, it’s also good with:

Vanilla Ice Cream – As with almost all other fruit pies and cobblers, this one is great with ice cream.

Whipped Cream – Skip the storebought stuff in a can and make your own homemade whipped cream–it’s easier than you think, and it tastes better than you could ever imagine.

Cool Whip – If you prefer to taste of whipped topping, go for it!

How to Store Blackberry Cobbler Without Seeds

To make sure your cobbler stays good for as long as possible, it’s best kept in the refrigerator. I would store it uncovered so that you don’t trap in the moisture and make the crust soggy.

How Long Does Seedless Blackberry Cobbler Last?

If stored in the refrigerator properly, your seedless blackberry cobbler should last 2-3 days. After the 3rd day, the moisture in the filling and in the refrigerator air will start making the crust soggy.

What’s the Best Way to Mash Blackberries?

Although I used an immersion blender to crush the blackberries so I could strain out the juice, there are other ways, too:

Potato Masher – Although it will take some elbow grease, it will definitely work.

Large Glass / Jar – Squishing the berries with the bottom of a glass jar or glass would probably work, too.

Blender – A GrowGardener.com article suggests putting the blackberries in a large blender and then pulsing them until they’re totally mashed.

Can I Use a Juicer to Get the Seeds Out of the Blackberries?

Yes! Although I used a mesh strainer to deseed the blackberries for cobbler, you can definitely use a juicer. My only concern is that the juicer strainer may be “too good” and remove most of the pulp from the fruit. Thin juice is fine to drink, but it might make the cobbler filling too loose.

Can I Use a Food Mill to Deseed Blackberries for Cobbler?

Yes! While not specifically for cobbler, a PickYourOwn.org article contains a blackberry jam recipe that calls for using a food mill to get the seeds out of blackberries, so it can be done.

How Long Does Deseeding Blackberries for Cobbler Take?

If you use my immersion blender / mesh strainer method, I think you should allow 20-30 minutes from the time you start crushing the berries to the time when all the juice has been strained out of the pulp.

What Should I Do With the Leftover Blackberry Seeds and Pulp?

Although a Google search will being up various suggestions as to what to do with the leftover blackberry pulp, I’m not sure if there’s a good use since the pulp is so seedy. Food author Rachel Lambert suggests making fruit leather with leftover blackberry pulp, but like I said, I think it will be very seedy.

Since you wanted deseeded blackberries in the first place, I don’t think there’s much you can do with the seeds. Honestly, I think that composting them might be the best option for most people, unfortunately.

Do I Have to Add the Pineapple?

No, adding pineapple isn’t necessary. Like I said earlier, I wanted to add pineapple chunks to give the deseeded blackberry cobbler filling more body: I thought that without actual chunks of fruit, as in peach or apple cobbler, the filling would seem like it was “missing something.”

However, if you want a pure blackberry filling, that’s certainly an option as well. The filling won’t be as thick, so your cobbler won’t be as big, and you might want to add the sugar a little at a time so you can adjust to taste, but other than that, you probably won’t have to make too many changes to the recipe.

Can I Use Storebought Blackberry Juice?

Yes, but I wouldn’t. Although storebought blackberry juice could be used to make the filling–especially with the addition of pineapple chunks–I’d be concerned about the lack of pulp in storebought juice.

Even though a mesh sieve is good for straining out blackberry seeds, it lets some of the pulp through, which is actually a good thing. The pulp-filled juice gives the filling thickness and body: if the storebought juice is made with commercial juicers that are “too good” at removing pulp, the juice might be too thin.

Can I Make this into a Double Crust Cobbler?

Yes! You can make this seedless blackberry cobbler with a double crust, using a full top instead of a lattice. Since less of the filling is going to be exposed, less moisture will evaporate, so the filling may not be as thick unless you add a bit more cornstarch. But honestly, I think it would be fine with no changes.

Can I Use Canned Blackberries?

No. Even though it might be possible, I personally wouldn’t use canned blackberries. As discussed in my peach cobbler with canned peaches recipe, canned fruit is less flavorful than fresh or frozen, so if you do use canned blackberries, you’d have to add spices to enhance the flavor.

Additionally, my chef instincts tell me that the canned berries wouldn’t have as much juice inside them, so the “juice” in your cobbler would mostly be syrup from the can. Like I said, I wouldn’t use canned berries.

Can I Use Canned Pineapple?

You could, but I wouldn’t recommend it. As I explained in my pineapple pie recipe, fresh / frozen pineapple is incredibly more flavorful than canned. Even though using canned crushed or chunked pineapple would make this recipe easier, the resulting filling would have less flavor.

A Chef’s Review

I really liked this seedless blackberry cobbler recipe. Although I didn’t have a food mill or other fancy equipment, I was able to deseed the berries with just a fine mesh strainer. With no seeds to get stuck in my teeth or make the filling bitter, the berry flavor was incredibly strong and delicious.

The pineapple worked well, too. As expected, it added body to the filling, giving it the small chunks of fruit you’d expect in an old-fashioned fruit cobbler. And as predicted, the sweet and tart flavor profiles of blackberries and pineapples complemented each other very well.

The crust was perfectly golden brown, and the lattice top gave the cobbler an old-fashioned look that would make any old-school southern chef proud. I thought the sugar sprinkle was the perfect finishing touch, too.

Although this seedless blackberry cobbler was definitely a big success, I was a bit disappointed that the pineapple chunks didn’t absorb more of the blackberry flavor. Deseeding the blackberries is time-consuming, too. But considering how good this dessert was, these two critiques are fairly minor.

In short, if you like southern blackberry cobbler but you don’t eat it because the seeds get stuck in your teeth or you find the seeds bitter, this recipe is for you. And best of all, since this recipe can be made with either fresh or frozen fruit, you can enjoy this version of a southern summertime treat whenever you want.

Possible Changes to the Recipe

Even though I thought this cobbler turned out great, possible changes in the future include:

Light Brown Sugar in the Filling – Although this might negatively affect the color of the filling, it would add more depth of flavor.

Cinnamon or Nutmeg – I’m curious how 1/4 teaspoon of cinnamon or 1/8 of nutmeg would change things.

Seedless Blackberry Cobbler Recipe Variations

Possible variations to this recipe in the future include:

Just Juice for Filling – Although the cobbler wouldn’t have chunks of fruit, the flavor would be 100% blackberry.

Reduced Seed Cobbler – Instead of deseeding all the blackberries, mashing and straining 12 oz and leaving the other 12 oz whole might be interesting. In addition to being quicker to make, this version would have small chunks of fruit, too.

Cake Top Cobbler – Similar to my strawberry cobbler with frozen strawberries recipe, using a fluffy, cake-like top instead of pie crust would be a good way to switch things up with this cobbler.

More Blackberry Recipes

If you like blackberries as much as I do, here are some other recipes you should check out:

Southern Blackberry Cobbler – This traditional version has a lattice-top and pie crust dumplings.

3-Ingredient Blackberry Dump Cake – For beginner cooks who need to feed a crowd quickly and easily.

Blackberry Dumplings Made with Pie Crust – A quick and easy stovetop version that’s ready in 15 minutes.

Other Cobbler Recipes

There’s nothing like a juicy, syrupy fruit filling and crispy, golden brown pie crust:

Peach Cobbler with Canned Peaches and Pie Crust – Using canned fruit makes this recipe easy.

Cherry Cobbler with Pie Crust – Made with frozen sour cherries, this is one you should try.

Seedless Blackberry Cobbler Recipe Instructions

YouTube Video

Be sure to watch my video tutorial, too:

The post Seedless Blackberry Cobbler appeared first on ParnellTheChef.

Mixed Berry Pie with Frozen Mixed Berries Ingredients

My mixed berry pie with frozen mixed berries recipe is easy because it only has a few ingredients:

Frozen Berries – 24 oz (strawberries, blackberries, blueberries, and raspberries)

White Sugar – 1 cup + 2 Tablespoons + 2 teaspoons (250g). I know that this is a very specific amount of sugar, so if you want to round up to 1 1/4 cup white sugar, feel free.

Lemon Juice – 1 Tablespoon

Cornstarch – 8 Tablespoons

Salt – 1/8 teaspoon

Pie Crusts – 2, 9-inch pie crusts

*Extra Sugar – 2 Tablespoons white sugar to sprinkle on top of the pie

How to Make a Mixed Berry Pie with Frozen Berries

Learning how to make mixed berry pie with frozen berries is easy. You just have to follow a few, simple steps:

Get the Pie Crust Ready (Premade or Homemade)

Before you start the recipe, make sure your pie crusts are ready to go. As stated above, you can use either premade from the store or homemade–I made my own crust using my oil and melted butter pie crust recipe, but you can use your favorite recipe.

Thaw the Frozen Berries

The first step in making the mixed berry pie filling is thawing the berries. As explained above, I thawed my berries in the microwave, but you can also thaw the frozen berries in the refrigerator or in cold water.

Parbake the Bottom Crust

While the berries thaw / cool down, use this time to parbake the bottom crust. By partially baking the bottom crust, it’s much less likely to get soggy. Here’s how to parbake the bottom crust.

Make the Mixed Berry Filling

Once the berries are thawed (and if defrosted in the microwave, at around room temperature), making the filling is easy: simply add the sugar, cornstarch, lemon juice, and salt to the berries and stir to combine. That’s it!

Pour the Filling into the Bottom Crust

When the ingredients are thoroughly combined, pour the filling into the bottom crust. Then, use your spoon to distribute the berries and juices evenly.

Add the Top Crust

Next, put the top crust on top of the pie. See the video at the end of this article for tips on how to put a top crust on a pie.

Once the pie crust is on top of the pie, cut off any excessively-overhanging crust and then crimp the edges so that the juice doesn’t boil out from the sides while the pie bakes.

Cut Slits In The Top Crust

Once the top crust is on the pie, don’t forget to cut slits in the top so that steam can escape.

Sprinkle On Extra Sugar

The final step before putting the mixed berry pie in the oven is sprinkling the top with 2 Tablespoons of sugar. While optional, this sugar gives a touch of extra sweetness and crunch that’s very nice.

Bake the Pie

Bake the pie at 350F, uncovered, for 45-55 minutes. The pie I made in the video was in the oven for 55 minutes, but I would recommend checking your pie at the 45-minute mark since every oven is different.

Cool the Pie

Resist the temptation to cut into the pie right away; instead, let it cool for at least 1-2 hours, 3-4 hours even better, so that the juices can thicken. If you cut the pie too soon, the mix berry filling will be runny.

Serve

Enjoy the pie!

Mixed Berry Pie Recipe FAQ’s

What to Serve with Mixed Berry Pie

Although this mixed berry pie with frozen berries is delicious enough to eat on its own, you could also serve it with:

Whipped Cream – A bit of whipped cream cuts through the sweetness and adds a nice, soft texture. If you’ve never made homemade whipped cream before, I suggest you try my recipe.

Cool Whip – If you prefer whipped topping, it would be great on this pie as well.

Ice Cream – There’s nothing like pie and ice cream.

How Long to Cook Mixed Berry Pie

Cook your mixed berry pie at 350F, uncovered, for 45-55 minutes. Although I baked mine for 55 minutes, I recommend checking your pie after 45 minutes just in case.

How to Store a Mixed Berry Pie

Once the pie is fully cooled, keep it in the refrigerator, uncovered, so that the trapped moisture doesn’t make the crust soggy. The pie should be good for 2-3 days before getting soggy.

Can You Freeze Mixed Berry Pie?

Yes! For best results, assemble the pie (without the sugar sprinkle) in a disposable pan and then freeze it unbaked. When you want to bake it, take it directly from the freezer to the oven without thawing and bake.

Do You Need to Thaw the Frozen Berries Before Making the Pie?

Yes! Unlike my old-fashioned cobbler recipes in which cooking the filling on the stove allows you to start with frozen fruit, you need to thaw the berries when you make the filling for this pie.

Can You Make This Pie with a Different Combination of Berries?

Yes! The famous Marie Callender’s Razzleberry Pie combines blackberries, raspberries, and apples, so you can definitely create your own mix of berries. I recommend at least 3 berries: strawberries, blueberries, and at least one sour berry like blackberries or raspberries.

If you want to make a triple berry pie, I recommend equal parts strawberries, blueberries, and blackberries. Honestly, there are a lot of possibilities, so if you try something different, let me know how it turns out!

Mixed Berry Pie with Frozen Berries Recipe Variation

If you want to try other versions of this mixed berry pie, here are a few ideas:

Strawberry and Blueberry Pie – I’ve made mixed berry desserts with 1/2 strawberries and 1/2 blueberries, and I really liked how they turned out.

Mixed Berry Pie with Crumble topping – Dorothy from CrazyForCrust.com has a mixed berry pie with crumble topping recipe that adds even more texture to this dessert.

More Pie with Frozen Fruit Recipes

If you liked the ease of using frozen fruit in this pie recipe, you’ll want to check out these recipes:

Strawberry Pie with Frozen Strawberries – The bright red filling makes this pie perfect for the 4th of July.

Peach Pie with Frozen Peaches – Make this southern summertime classic at any time of the year!

Other Berry Dessert Recipes

If you like anything with berries, here are some other recipes you’re sure to enjoy, too:

Blackberry Cobbler with Pie Crust – My version of the old-fashioned southern classic is super easy.

Mixed Berry Pie with Frozen Berries Recipe Directions

YouTube Video Tutorial

Be sure to watch my YouTube video tutorial:

The post Mixed Berry Pie with Frozen Berries appeared first on ParnellTheChef.

Blackberry Dump Cake Ingredients

My 3-ingredient blackberry dump cake has just a few, simple ingredients:

Cake Mix – 1 15.25 oz box. I used white, but you could also use yellow.

Pie Filling – 2 21 oz cans. Be sure to use two cans–just one isn’t enough.

Butter – 2 sticks of unsalted butter.

In addition to the 3 base ingredients, I highly recommend adding:

Lemon Juice – 1.5 Tablespoons. As in my apple dump cake recipe, a bit of lemon juice really brings out the fruit flavor. While not absolutely necessary, I highly recommend adding

Tools:

When you make this recipe, make sure you have:

9×13 pan – If you don’t have a 9×13 pan, you can divide the ingredients in half and use two 8×8 baking dishes.

Spatula or Large Spoon – You’ll need a spatula or large spoon to not only scoop out the canned blackberry pie filling but also to spread it out in the baking dish.

How to Make Blackberry Dump Cake with 3 Ingredients

Learning how to make blackberry dump cake with 3 ingredients is easy. You just have to follow a few, easy steps:

Butter the 9×13 Baking Dish

Before starting the recipe, it’s important to butter the baking dish. I opened one of the sticks of butter and used it to grease the 9×13 dish, but you can use non-stick spray if you want.

Keep the Butter in the Refrigerator

After greasing the dish, remember to put the 2 sticks of butter back into the refrigerator so it’ll be easier to slice.

Dump in the Pie Filling

Once the greased, it’s time to start the dump cake recipe by “dumping” in the 2 cans of blackberry pie filling. Be sure to use a large spoon or spatula to spread out the pie filling evenly.

Add Lemon Juice (If Using)

Although it’s not absolutely required for the recipe, I highly recommend sprinkling 1.5 Tablespoons of lemon juice over the blackberry pie filling to really bring out the berry flavor.

Sprinkle the Cake Mix over the Pie Filling

Once the blackberry pie filling layer is in the baking dish, “dump” in the cake mix by moving the bag back and forth over the baking dish as you sprinkle the raw cake mix on top of the filling.

Smooth Out the Cake Mix

Use the back of a spoon to smooth it out, breaking up large lumps along the way. Although it seems a bit counterintuitive, don’t press down on the cake mix–simply spread it out so it rests lightly on top of the pie filling underneath.

Slice the Butter into Pads

The next step is probably the hardest, most time-consuming part of this 3-ingredient blackberry dump cake recipe. Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon.

Lay the Pads on Top of the Cake Mix

As you cut the butter into thin pads, lay those pads on top of the cake mix, making sure they’re spaced closely yet evenly across the top. As the butter melts, it will soak down and into the raw cake mix, turning it into a crispy, crunchy crumble topping.

Bake

Once the slices of butter are on top of the cake mix, put the 3-ingredient blackberry dump cake into the oven and bake at 350F, uncovered, for 1 hour.

Serve

Let the dump cake cool down for 15-30 minutes so that the pieces don’t fall apart when you cut and serve them.

3-Ingredient Blackberry Dump Cake FAQ’s

How to Serve 3-Ingredient Blackberry Dump Cake

Even though this 3-ingredient blackberry dump cake is absolutely amazing served plain, it’s also good with:

Ice Cream – Vanilla ice cream is always good with fruit pies, cobblers, and dump cakes.

Whipped Cream – If you’ve never made homemade whipped cream before, my simple whipped cream recipe using an immersion blender is perfect: it’s easy, quick, and delicious!

Cool Whip – If you don’t like whipped cream, whipped topping is a good alternative.

How Many Servings Does Cake Recipe Make?

Although it all depends on the size of the portions, this recipe makes a 9×13 dump cake, so you should be able to cut it into 12-16 pieces that would be big enough to satisfy most people.

Does Blackberry Dump Cake Need to be Refrigerated?

Yes. Once your blackberry dump cake cools down to room temperature, store it in the refrigerator, uncovered. I don’t recommend covering it because trapping in the moisture can make the topping soggy.

How Long Does Blackberry Dump Cake Keep?

This 3-ingredient blackberry dump cake should keep in the refrigerator for 2-3 days. Although it will likely be good for 4-5, the moisture in your refrigerator will start making the crumble soggy after the 3rd day.

Can You Freeze Blackberry Dump Cake?

Yes! To freeze blackberry dump cake, cut it into individual portions, place them on paper plates, wrap them in plastic wrap, and then freeze the pieces. To serve, take them out of the freezer, take off the plastic wrap, and either defrost in the refrigerator or in the microwave.

Can You Use Yellow Cake Mix?

Yes! Both white and yellow cake mix are fairly neutral, so you could use either in this recipe.

Can I Pour Melted Butter Over the Top?

No. Unfortunately, I don’t recommend pouring melted butter on top of the cake mix. If you do, it will be hard to make sure it’s poured over evenly, resulting in dry, tasteless patches.

Blackberry Dump Cake Recipe Variations

Some blackberry dump cake recipe variations you might want to try include:

Fresh or Frozen Blackberries – Using fresh or frozen berries instead of pie filling would likely give this dump cake even more fruit flavor.

Lemon Cake Mix – Lemon juice helps to bring out the berry flavor, so I’m curious how lemon dump cake would affect this recipe.

Strawberry Cake Mix – A strawberry cake mix top and blackberry filling would make for an interesting mixed berry dessert. If you try this, let me know!

More 3-Ingredient Dump Cake Recipes

If you liked the ease and simplicity of this 3-ingredient blackberry cobbler recipe, you might also like:

3-Ingredient Lemon Dump Cake – If you like lemon but don’t like the acidity, this recipe is for you.

3-Ingredient Strawberry Dump Cake – You’ll love the golden brown top and bright red filling.

Pumpkin Dump Cake with 3 Ingredients – This is an easy fall dessert that everyone will love.

More Blackberry Recipes

If you love the sweet and sour flavor profile of blackberries, check out these other recipes:

Blackberry Cobbler with Pie Crust – Frozen berries make this old fashioned cobbler easy.

3-Ingredient Blackberry Dump Cake Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post 3-Ingredient Blackberry Dump Cake appeared first on ParnellTheChef.

Can You Make Strawberry Fudge?

Yes, you can! When most people think of fudge, they think of regular chocolate, or perhaps white chocolate–not strawberry. In fact, many people would think it isn’t possible to make fruit-flavored fudge.

Types of Strawberry Fudge Recipes

In reality, there are a lot of strawberry fudge recipes on the Internet. Although the recipes vary, they normally fall into two groups:

Canned Frosting – This 2-ingredient strawberry fudge recipe from MidgetMomma.com is a great example of how you can make homemade fudge with storebought frosting and white chocolate chips.

Marshmallow Fluff – With strawberry marshmallow fluff as a main ingredient, this version from WhereIsMySpoon.com also calls for white chocolate chips.

My Strawberry Fudge with Sweetened Condensed Milk Recipe

I’m sure the other versions are delicious, but I wanted to try something different. Storebought frosting usually has trans fat-containing hydrogenated oils, and marshmallow fluff can be a bit hard to find. That’s why I decided to invent my own recipe for strawberry fudge with sweetened condensed milk.

Why Make Strawberry Fudge with Sweetened Condensed Milk?

Making strawberry fudge with sweetened condensed milk is great because it’s so quick and easy. While researching this recipe, I realized that many of the other recipes, including both the canned frosting and marshmallow fluff versions mentioned above, called for white chocolate chips.

As I learned from my very popular sweetened condensed milk fudge recipe, using a can of condensed milk and a bag of chocolate chips to make homemade fudge in the microwave is super simple and incredibly delicious. Given the success of my other chocolate recipe and what I saw in existing strawberry versions, I decided to create a new strawberry fudge recipe using the same concept from the past recipe.

Why Use White Chocolate Chips to Make Strawberry Fudge?

Although it might sound odd to use white chocolate chips in a strawberry fudge recipe, it makes perfect sense:

More Neutral Flavor – Compared to normal chocolate, white chocolate’s flavor is definitely more subtle, making it easier to add other flavors on top of it.

Holds Its Shape – Like other types of chocolate, you can melt white chocolate and then cool it down again, and it will harden into a solid that you can cut into pieces.

Readily Available – White chocolate is available in almost every grocery store, so it’s easy to find.

Given these characteristics, it’s no wonder that white chocolate is a main ingredient in this recipe.

Why Use Freeze Dried Strawberries to Make Fudge?

Freeze dried strawberries are strawberries that have been processed to remove almost all of the moisture but not the flavor or nutrients. When ground into a powder, freeze dried strawberries allow you to add flavor from real strawberries without adding moisture–this is super important in some recipes, such as my strawberry cookies with cake mix, since moisture would make the cookies fluffy like a cake, not crisp.

Since moisture, whether from water or juice, can ruin melted chocolate, I knew that adding real strawberries wasn’t an option. That’s why I opted for freeze dried strawberry powder. It worked absolutely fantastic in this recipe, so don’t leave it out–it added a lot of good, old-fashioned flavor.

Strawberry Fudge Recipe Ingredients

My strawberry fudge recipe with sweetened condensed milk has just a few, simple ingredients:

Sweetened Condensed Milk – 14 oz can

White Chocolate Chips – 11 oz bag. If your bag is 10 or 12 oz, that’s OK.

Freeze Dried Strawberries – 1.2 ounces. You can also just buy freeze dried strawberry powder.

Strawberry Jello – 3 oz box. In the US, this is the standard size for small boxes of gelatin.

Unsalted Butter – 1 Tablespoon. If using salted butter, leave out the 1/8 teaspoon of salt.

Salt – 1/8 teaspoon

Recipe Tools

When you make this recipe, make sure you have:

Microwave-Safe Bowl – I recommend a large, glass bowl.

Spatula or Large Spoon – Something to stir the fudge.

Plastic Wrap – To line the dish in which you’re going to pour the fudge mixture.

Casserole Dish – I poured the fudge into an 8×8 dish to harden. For thicker fudge, use a loaf pan.

Rolling Pin and Plastic Bag -or- Food Processor – To pulverize the freeze dried strawberries into powder.

How to Make Strawberry Fudge

Learning how to make strawberry fudge is easy. You just have to follow a few, easy steps:

Dry the Bowl and Utensils

If there’s any water in the bowl or on your utensils, it has the potential to seize your chocolate, ruining the fudge. So, make sure your microwave-safe bowl, spatula, and spoons are 100% dry before you begin.

Prep the Mold Before You Start

It’s important make sure the dish in which you’re going to harden the fudge is lined with plastic wrap. Once everything is mixed together, the fudge will start to set quickly. If you forget to line the dish, taking just an extra minute or two to prep the dish will make the fudge much harder to pour and spread.

Pulverize the Freeze Dried Strawberries

After gathering the ingredients and prepping the dish, the first step in my strawberry fudge recipe is pulverizing the freeze dried strawberries. I did it the old-fashioned way: I put the freeze dried strawberries in a plastic bag and hit them with a rolling pin until they turned into dust.

I think you could also use a small food processor, too. You could even buy freeze dried strawberry powder and skip this step. However, if you don’t want to buy special tools or pay more for the powder, a rolling pin, a plastic bag, and some built-up anger will work just fine, hahaha

Combine the Sweetened Condensed Milk, White Chocolate Chips, and Butter

The next step is pouring the sweetened condensed milk, white chocolate chips, and butter into a microwave-safe bowl. Since just a few drops of water can make chocolate seize and ruin the recipe, it’s very important to make sure the bowl is clean and 100% dry.

Melt the Sweetened Condensed Milk, White Chocolate Chips, and Butter in the Microwave

Once these ingredients are in the bowl, melt them together in the microwave. Microwave them on high, uncovered, for a total of 2 minutes using 30-second increments, stirring after each increment.

Stir Every 30 Seconds, And at the End

It’s very important to stir every 30 seconds to make sure everything melts evenly, so don’t forget!

At the end of the 2 minutes, the white chocolate chips may appear to not be fully melted. Simply keep mixing the soon-to-be fudge together a few times, and the chips will melt totally.

Add the Freeze Dried Strawberries and Strawberry Jello

After the sweetened condensed milk, white chocolate chips, and butter are melted and mixed together, it’s time to add the freeze dried strawberries and strawberry gelatin to give the fudge flavor. The order in which you add them doesn’t matter.

However, it’s important to note that once you add the strawberry gelatin, the fudge mixture will become a lot harder to stir. Like I said earlier, it’s important to have everything ready at the beginning because this recipe moves quickly, especially at the end.

Don’t Forget the Salt!

Although you can add the salt to the sweetened condensed milk, white chocolate chips, and butter and melt the 4 ingredients together, I waited until the end of the recipe because, honestly–I forgot, LOL.

Pour the Strawberry Fudge into the Prepared Dish and Smooth It Out

With all of the ingredients now mixed in, pour the soon-to-be fudge into the prepared dish. Use a spoon or spatula to smooth it out as much as possible.

Chill in the Refrigerator to Set the Fudge

Once the strawberry fudge is distributed evenly and smoothed out, let it cool down for 15-30 minutes before placing it in the fridge. Then, place the fudge in the refrigerator for 3-4 hours to set. There’s no need to cover it while chilling–I didn’t.

Cut and Serve the Fudge

3-4 hours later, your strawberry fudge should be firm enough to cut and serve–enjoy!

How Long Does Strawberry Fudge Take to Set?

My old-fashioned strawberry fudge recipe takes 3-4 hours to set. To be on the safe side, I would give it 4 hours in the refrigerator.

How Many Servings Does This Recipe Make?

Honestly, it depends on how big you cut the pieces. If using an 8×8 casserole dish, cutting the strawberry fudge into 32 pieces will give you portions that will require multiple bites to finish but still aren’t too big. To make 32 evenly-sized pieces, make 8 horizontal cuts, then 4 vertical cuts.

How to Store Strawberry Fudge with Sweetened Condensed Milk?

To store your strawberry fudge, place it in a sealed container in the refrigerator. Although you could wrap each piece individually, I don’t think that’s necessary–besides, it would be very time-consuming.

How Long Does Strawberry Fudge Last?

If stored in a sealed container in the refrigerator, your strawberry fudge should keep for 3-4 weeks. After that, it will start to dry out and lose flavor.

Can Strawberry Fudge Be Frozen?

Yes! In fact, if you want your strawberry fudge to last more than a few weeks, I recommend freezing it.

If you don’t want the pieces of fudge to freeze together, spread them out on a baking sheet so that they aren’t touching, then place them in the freezer. Once fully frozen, put them into a plastic bag. By freezing them spaced-out first, they won’t stick together when you go to take them out of the bag.

However, if you don’t mind having to pull the pieces of fudge apart, you can just put all the pieces of strawberry fudge into a bag and then put the bag in the freezer. This recipe is forgiving.

Can I Make Strawberry Fudge with Regular Chocolate Chips?

Although you technically could make this recipe with milk or semi-sweet chocolate chips, it would no longer be “strawberry fudge.” Instead, it would become “strawberry chocolate fudge.” I’m sure it would be delicious, so if you give it a try, let me know!

Can I Use Fresh Strawberries in this Recipe?

Probably not. Although strawberry puree is a main ingredient in my strawberry cake with jello recipe, it won’t work in fudge. As stated above, water can make melted chocolate seize, so the moisture in strawberry puree would likely ruin this recipe.

Although you could potential cook down the puree until most of the moisture boils away, I’m still not sure if it would work. If you give this a try, let me know how the recipe turns out!

Can You Make Strawberry Fudge on the Stovetop?

Yes! This strawberry fudge recipe is super versatile, so if you prefer to do things the old-fashioned way, you can melt the condensed milk and white chocolate chips on the stovetop with the water bath method.

Why Is My Strawberry Fudge Gritty?

If you try the fudge before it’s firmed up fully, you may find that it has a gritty texture. That’s from the strawberry gelatin and freeze dried strawberries. Once the two dry ingredients have had time to fully hydrate and chill, the texture will be a lot smoother.

Why Is My Fudge Soft?

If your fudge is soft, it’s probably because it hasn’t chilled long enough to set firmly. Like I said above, I would give it 3-4 hours–preferably 4–before serving.

Another possibility is that the fudge has been out of refrigeration for a long time. Although the fudge won’t melt at room temperature, it won’t be as firm. My advice is to leave it out of the refrigerator for 30 minutes, and then serve–that should make the strawberry fudge a bit softer, but not too soft.

A Chef’s Review

Honestly, I was really pleased with how my strawberry fudge recipe with sweetened condensed milk turned out. The strawberry flavor was surprisingly strong for such a quick and easy recipe: everyone who tried it really liked it. Although there was a bit of “and cream” flavor in the background due to the white chocolate, everyone who tried this was absolutely amazed by how good and fruity it was.

In addition to the old-fashioned flavor, this recipe is super easy. As I said above, all you have to do is melt 3 ingredients together in the microwave, add a few other things, then chill the fudge in the refrigerator. The hardest parts are pulverizing the freeze dried strawberries and making sure everything is dry.

And to top it all off, this fudge had a bright pink color that represented the flavor perfectly. Like I said, this strawberry fudge was a bit hit with my friends and I. Since fruit-flavored fudge isn’t very common, you and your family are sure to live this.

Possible Changes to the Recipe

Although I was very pleased with how this strawberry fudge recipe turned out, possible changes include:

Lactose-Free Sweetened Condensed Milk – For those who are lactose-intolerant, this might be a good option.

Vegan Fudge – Although I haven’t tried it, I imagine that sweetened condensed coconut milk, vegan white chocolate, vegan butter, and vegan strawberry gelatin could be used in this recipe, too.

Strawberry Fudge Recipe Variations

If you’re looking to add a twist to this strawberry fudge recipe, try:

Red Sprinkles – Shake red sprinkles on top of the fudge before putting it into the refrigerator. This will add not only more color but also nice crunch.

Chocolate Drizzle – A touch of melted semi-sweet chocolate added once the fudge is in the mold, or even once cut into pieces, would be nice.

Easy Fudge Recipes

If you like homemade candy, be sure to check out these other easy fudge recipes on my site:

Sweetened Condensed Milk Fudge Recipe – Make a chocolate treat with just 2 ingredients!

White Chocolate Fudge – Made with a base of 2 ingredients, this treat is perfect for the holidays!

Recipes with Strawberries

Strawberry Pie with Frozen Strawberries – If you can’t get high-quality fresh berries, this is a great option.

Strawberry Dump Cake – This 3-ingredient strawberry dessert is perfect for beginner cooks.

Strawberry Cake with Jello – Adding strawberry gelatin and puree to cake mix makes this cake amazing.

Strawberry Fudge Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial:

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