I have a friend who shared a delicious Muscadine Cobbler recipe with me – just as we neared the end of Muscadine season. She’d found the recipe on-line (off of her i-phone) and didn’t know exactly the source.
I made the cobbler with part of the grapes I had remaining after making the Muscadine Grape Juice. Thanks, friend, you saved me from having to make jelly! 🙂 I just wasn’t in the mood.
Cobbler? I was in the mood for that! It is very smooth – not tart like a cherry cobbler, although, the Muscadine skins remind me of cherry skins. This is now my favorite cobbler recipe.
The recipe calls for 2 pounds of Muscadines. I used the deep purple, but my friend did a combo of the purple and the bronze Scuppernongs. To begin, you pinch the grapes to extract the insides. Place the skins aside for later, and put the pulp “insides” (oh, how I wanted to say “innards”, a truly Southern thang, y’all) in a medium sauce-pan. Stir in a cup of sugar and boil for 5-10 minutes.
The grape pulps puff up to look like eye-balls. (Halloween is the perfect time of year for that, y’all!)
innards pulp from the heat and cool slightly. Press through a colander, which removes the seeds.
My friend has her mother’s antique colander and pestle, which I borrowed. I love this vintage contraption!
I know I’ve seen one of these at PAM’s (Painter Artist Mom’s) house. A regular colander will work. I guess mash the pulp with your
fist spoon? Possibly some of you will have suggestions for that.
By the way, I’ve shared previously a cake recipe from this same friend. My family loves her Crowd Pleaser Butterscotch Cake. You need to try it. (It’s Handy Builder Dad’s favorite.)
Mash the pulp until there are mostly seeds remaining in the colander.
Place the strained liquid and the skins back into the pan and add grated lemon peel and apple pie spice. My friend said she used pumpkin pie spice because that’s all she had. I was in the same situation and used it, too. It doesn’t seem to matter – still perfectly yummy! Bring to a boil and simmer for 5 minutes.
After melting a stick of butter in the baking dish, add the prepared batter mixture of milk, sugar, and self-rising flour. Do not stir.
Pour Muscadine mixture evenly over batter.
Bake in 350° oven for 35 minutes.
Perhaps HBD (Handy Builder Dad) will visit, and I can make this dish of delicous-ness for him. Don’t worry, HBD. No pending projects require your majorly helpful services at this time, so this cobbler isn’t a bribe. Possibly later… 😉
It’s easier if you prepare the beginning step of this recipe and put it a zip-top bag in the freezer for later. See, HBD? I’m ready for your visit, even though Muscadine season is over.
After making the cobbler, I searched the internet and found the recipe source. You can go HERE to see the recipe and print it if you’d like. Or, you can print it here:
- 2 pounds muscadine grapes
- 2 cups sugar, divided
- 1 teaspoon grated lemon rind
- ¼ teaspoon apple pie spice
- ½ cup butter or margarine
- 1 cup self-rising flour
- 1 cup milk
- Remove skins from muscadines; reserve skins.
- Cook pulp and 1 cup sugar in a saucepan over medium heat, stirring occasionally, 5–10 minutes or until seeds loosen. Press mixture through a wire-mesh strainer, discarding seeds.
- Return pulp mixture to saucepan; stir in reserved skins, lemon rind, and apple pie spice. Bring to a boil; reduce heat and simmer, stirring occasionally, 5 minutes or until tender.
- Melt butter in an 11x7-inch baking dish in a 350 °F oven.
- Stir together flour, remaining 1 cup sugar, and milk; pour over melted butter. Pour muscadine mixture over batter.
- Bake at 350 °F for 35 minutes or until golden. Serve with ice cream, if desired.
I highly recommend keeping it in your recipe file – or pinning it for later, from their site, of course. We want to be courteous and fair. 🙂
I’m sharing this post with these link parties. I hope you’ll join the fun!
Thank you for visiting! ~ I’d like to invite you to follow me through RSS feed, Facebook, Pinterest, Twitter, Google+, Instagram, or Hometalk. Also, I’d love it if you shared Curtain Queen Creates with all your sweet friends.