Dewberry Season- Dewberry and Dumplings recipe with huge pictures

Back when I was younger my dad would take me and my brother down to Manchac to pick Dewberries around my birthday. We would then bring them to my grandma who would make Dewberry and Dumplings.

Well I decided yesterday after striking out fishing in Grand Isle to hit some spots and I came out with a few quarts worth of Dewberries.

Unfortunately my grandma is 90 and suffering from slight dementia or Alzheimer's and she was unable to remember her recipe. So this is a lesson for everyone that has older parent or grandparents: If you like something they make, make sure you get it in writing before it is too late.
Without a recipe I went to the internet for some help and found this RECIPE which appeared to match what my grandma would make. Without further ado, here is how my attempt at it turned out. Sorry for the huge pictures

Dewberry Dumplings
Dumpling wet
1 egg well beaten
1/2 cup whole milk
1tsp Vanilla
1/2 cup Sugar
2tbsp Melted butter
Dumpling Dry
1 3/4 cup AP Flour
1.5tsp Baking Powder
Dewberry Sauce
2 Quarts Dewberries
3 cups Sugar

Instructions
1. Combine dry ingredients and whisk together

2. Combine wet ingredients and whisk together
3. Slowly add the dry ingredients to the wet ingredients and set aside

4. Put berries into large skillet or stock pot, I used stock pot, add sugar

5. Cook the berries on medium heat and bring it to a soft boil, stirring frequently. This is what mine looked like halfway through.
6. Once sauce makes it to a boil, use a teaspoon to scoop and drop the batter gently into the sauce. (The batter will expand in size)
7. I put all my 1 tsp batter balls into the pot then covered it for 3 minutes, then kinda stirred/flipped the dumplings over and covered it again for 3 minutes.
8. Stick a fork into the largest dumpling and if it comes out clean it is done. Remove from heat.

9. Serve with ice cream and enjoy