Recipe Review

My blackberry dump cake with frozen berries recipe was a huge success. This cobbler has plenty of blackberry flavor with a balance of sweetness, tartness, and just a hint of bitterness from the seeds. The lemon juice, although optional, brightened the fruit without making the dessert taste lemony, and I thought the 3/4 cup of sugar was just enough to balance the natural tartness of the berries without making the dump cake overly sweet.

Although there was some bitterness from the seeds, the cakey, buttery crumble was the perfect counterbalance, mellowing out the bitterness so that it became an interesting background element rather than an annoying distraction. Even if you normally avoid blackberries because of the seeds, I think you would probably still like this dessert.

I really liked the texture as well. The blackberries cooked through beautifully, some holding their shape while others fell apart into a jammy, pie filling-like consistency. The cake mix topping was crispy, crumbly, and amazingly buttery, contrasting nicely with the fruit layer underneath.

In fact, I was very surprised by how well this recipe turned out. I was a bit nervous about using frozen blackberries without thawing them first, but I was pleasantly surprised by how they thawed out and cooked down in the oven as the topping turned golden brown. I was afraid that maybe the fruit layer would be watery, or that the crumble topping might burn while some of the berries stayed partially frozen, but none of my fears came true.

Honestly, there isn’t really anything that I’d change about this recipe—I thought the flavor and texture were on point, not only meeting but also exceeding my expectations. I’ve made a lot of variations of old-fashioned blackberry cobbler with pie crust, which I love, so I honestly didn’t think I’d like the dump cake version as much as I did. The only tweak you might want to make is adding some spices—maybe 1/4 teaspoon cinnamon or 1/8 teaspoon nutmeg, but I usually use minimal spices when using fresh or frozen fruit because I don’t want to cover up the amazing flavor.

This blackberry dump cake using frozen blackberries would be perfect for a beginner cook who wants to make a quick and easy dessert without rolling out pie dough or prepping fruit. And since it’s made in a 9×13 dish, it’s perfect for feeding crowds, especially on a holiday like Memorial Day, Labor Day, Thanksgiving, or even just a large gathering for a picnic or Sunday dinner. If you make this recipe, I know you’ll love it! Best of all, you can make this recipe any time of the year because frozen blackberries are readily available and don’t need to be thawed before baking.

Blackberry Dump Cake with Frozen Berries FAQ

Other Dump Cake Recipes:

If you like cake mix cobblers, take a look at these other desserts:

Blackberry Dump Cake with Pie Filling – This 3-ingredient cobbler has all the same flavor but with a slightly crispier crust.

Peach Dump Cake with Canned Peaches – A simple version of a southern classic, canned fruit makes this cobbler super easy to make.

Strawberry Dump Cake with Cake Mix – Pie filling, cake mix, and butter make this 3-ingredient cobbler a winner.

The post Blackberry Dump Cake with Frozen Berries appeared first on ParnellTheChef.

Recipe Review

My blueberry cobbler recipe with pie crust was a big success. The flavor was full and rich—especially because I used wild blueberries—the bit of lemon juice brightening the flavor and the light brown sugar deepening it. The homemade pie crust was buttery but not overpowering, complementing the filling perfectly.

This dessert was great in terms of texture, too. The pie crust was crispy and crunchy on the top and bottom and the dumplings inside the filling were soft and pillowy, both of which contrasted nicely with the juicy filling. Speaking of the filling, some of the berries disintegrated as the cobbler baked while others stayed whole, creating a velvety filling that was thick and rich yet juicy.

In short, this old-fashioned blueberry cobbler with pie crust was phenomenal. The only thing I’d change would be to omit the lemon zest to have a pure blueberry flavor, but other than that, this recipe is perfect as-written. Even though this cobbler is perfect for the Fourth of July, picnics, and other summer gatherings, the fact that it can be made with frozen blueberries means you can enjoy it any time of year—even for Thanksgiving, Christmas, Easter, or Mother’s Day.! If you make this dessert, I know you won’t be disappointed.

Blueberry Cobbler Recipe with Pie Crust FAQs

Other Pie Crust Cobbler Recipes

If you liked this recipe, try other versions of this classic southern-style dessert:

Blackberry Cobbler with Pie Crust – With a top and bottom crust, as well as strips in the middle, this has plenty of texture.

Strawberry Cobbler with Pie Crust – The juicy berries turn bright when they they bake, making this dessert very eye-catching.

Peach Cobbler with Frozen Peaches and Pie Crust – A lattice top and crust dumplings give this recipe an old-fashioned feel.

The post Blueberry Cobbler Recipe with Pie Crust appeared first on ParnellTheChef.

Recipe Review

My apple braised pork roast recipe was a big success. The pork turned out incredibly tender and flavorful, with the braising liquid infusing every bite with a rich sweet and sour apple-forward taste. The combination of apple juice, cider vinegar, and a touch of sugar created a balanced contrast that gave the dish a comforting Southern-style depth without being overly sweet or heavy.

Most of the pork broke down into fork-tender pieces, while the vegetables softened beautifully and absorbed the braising liquid. The potatoes held their shape but became fluffy inside, and the onions and carrots developed a natural sweetness that blended perfectly with the sauce. The apples were especially good, breaking down into a soft, almost applesauce-like texture that added a sweet contrast to the savory meat.

Although this was great on its own, I especially liked it served over rice, where the braising liquid soaked in and acted almost like a gravy. The pork, vegetables, and softened apples all worked together in each bite, and the sauce tied everything together. A side of collard greens also helped balance the richness and added a nice earthy contrast.

If you’re looking for a simple oven braise that delivers big flavor with minimal effort, this apple braised pork roast is a great option for a Sunday dinner or holiday meal. It’s an easy one-pan recipe that fills the kitchen with great aroma and delivers a comforting, classic-style roast every time.

Apple Braised Pork Roast FAQs

Related Recipes

If you liked this dish, you might also want to try:

Chuck Roast in the Oven – Baked with potatoes and carrots, this is another one-pan meal that’s super savory and satisfying.

Mississippi Pot Roast with Potatoes and Carrots – Pepperoncini peppers and ranch dressing mix make the braising liquid super tangy and flavorful.

The post Apple Braised Pork Roast appeared first on ParnellTheChef.

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.

Blueberry Cobbler Recipe with Pie Crust – A bit of lemon juice really brightens the flavor in this old-fashioned southern dessert.

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.