If you’ve made golden syrup dumplings before, you’re going to love my take on making them in the Slow Cooker! Frozen berries on the base, golden-syrup dumplings on top, what could be better!  Introducing Stace’s Slow Cooker Berry Dumplings!

*** CLICK HERE TO PIN THE SLOW COOKER BERRY DUMPLING RECIPE ***

Grab your slow cooker, because we’re making golden syrup dumplings on a bed of jammy berries, and it’s every bit as good as it sounds. Frozen berries on the base, soft golden dumplings on top, ice cream on the side. That’s the whole vibe.

This one is straight out of my Slow Cooker Course, and the kids beg me for it on rotation. Here’s how I make a batch…

Make up a batch of the dumplings, I am sure you could use a blender, but I do it old school style and massage the butter into the flour. Doesn’t take long.

Now pop them on top of your berry mixture, these will get bigger, so don’t pop them too close together.

Use my tea-towel hack, it works everytime!

And then babe, grab the ice cream! You made DUMPLINGS with berries, gosh they’re yum!

Why cook dumplings in the slow cooker?

The slow cooker steams them from below and traps all that gorgeous berry juice underneath. The tea-towel hack (pop a clean tea towel under the lid) catches the condensation so the tops go golden instead of soggy. Best bit? You set it and walk away.

Can I swap things out? (Yes you can!)

• Gluten-free: Swap the spelt flour for a good GF flour mixture. Add a splash more milk if the dough feels too dry.
• Dairy-free: Use coconut oil in place of the butter, and any plant milk you like. Oat milk gives the softest crumb.
• Different fruit on the base: Lots of my crew have made this with fresh or frozen mango and it works a treat. Stewed apple with cinnamon is another winner in winter.
• Golden syrup swap: Maple or rice malt syrup both work. The dumplings won’t be quite as gooey, but still SO YUM.
• Bigger batch: Roll 12 smaller dumplings instead of 8. Great for a sleepover, birthday party, or a Sunday arvo when the cousins are over.

What should I serve with Slow Cooker Berry Dumplings?

This is the kind of dessert that basically demands ice cream, but there are a few ways to dress it up.

• A big scoop of vanilla ice cream (non-negotiable in our house).
• Thick Greek yoghurt if you want the tang to cut through all that golden syrup.
• A jug of pouring cream, so everyone can add their own.
• Toasted flaked almonds or crushed macadamias on top for a bit of crunch.
• A dusting of icing sugar, if you want to make it look extra fancy for guests.

If you want to bulk it out for a bigger crew, double the dumpling mix and use a 5L slow cooker. Same cook time, way more happy tummies.

Leftovers & make-ahead

Leftovers (if you’ve got any) keep in the fridge for 2 to 3 days. Reheat in the microwave for 30 to 40 seconds and add a fresh scoop of ice cream. My reader Lauren made this for her son’s 13th birthday sleepover and said the boys demolished it with lots of ice cream, so consider this your official party-food green light.

If you love a set-and-forget dessert, have a peek at my 7 cool things to make in your slow cooker post for more sweet ideas the whole crew will love.

More slow cooker sweet recipes you’ll love

If these berry dumplings are going on rotation (and I really hope they are), here are the other slow cooker desserts my crew asks for on repeat:

• Slow Cooker Peach Crumble … same set-and-forget vibe, with a crunchy oaty top.
• Slow Cooker Chocolate Self-Saucing Pudding … for when only chocolate will do.
• Healthy Butter Apples … cinnamon-y and cosy, perfect for a chilly night.
• Slow Cooker Baked Apples … stuffed with oats and sultanas, kids go NUTS for these.

And if easy slow cooker meals are your thing, my Slow Cooker Course walks you through a full week of family dinners plus sweet treats like this one. Prefer stovetop or oven? The One-Pan Course is the sister to it.

Watch how to make my Slow Cooker Berry Dumplings

If you’re more of a “show me, don’t tell me” cook, I’ve filmed the whole thing. You’ll see me massage the butter into the flour by hand (old school, no blender needed) and pop the dumplings on top nice and spaced out so they’ve got room to puff up.

And here is the full recipe.

Slow Cooker Berry Dumplings

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Frozen berries on the base, golden syrup dumplings on top, what could be better?  Introducing Stace’s Slow Cooker Berry Dumplings!

Play around with the fruits on the base of this too, lots of my followers have made them with mango on the base.

Ingredients

Units USM Scale 1x2x3x

Into cooker initially:

• 1 x 450g (3 cups mixed frozen berries)
• 1 cup boiling water
• 1 tspn vanilla
• 1 tbsp maple

Dumplings mixture:

• 1 1/2 cups spelt flour
• 2 tspn baking powder
• 50 g butter (finely diced)
• 1/3 cup milk
• 1/3 cup golden syrup
• 2 tspn vanilla

To serve :

• Ice cream (whipped cream or a nice thick yoghurt.)

Instructions

1. STEP 1. Turn your slow cooker on high and set the timer to 2.5 hours.
2. STEP 2. Pour the frozen berries, maple, vanilla and boiling water into the cooker, stir and pop the lid on.
3. STEP 3. Now get going on making the dumplings mixture. In a bowl, mix the flour and baking powder and add the butter. Using your hands, squeeze the butter into the flour like you would when making a scone. Then, make a well and pour in the milk and golden syrup.
4. STEP 4. Mix the syrup, vanilla and milk in and then roll into small balls; I did 8, and each was about 2 tbsp.
5. STEP 5. Now put the dumplings on top of your berry mixture, pop a tea towel under the cooker lid and leave it to cook. Do your best not to look at them, even when the smell is so much!
6. STEP 6. When done, the dumplings will be golden and smell delicious. Gobble them up with ice cream, whipped cream or a nice thick yoghurt.

Notes

GF: Sub for GF flour mixture
DF: Sub for dairy-free milk and coconut oil

• Author: Stacey Clare