Muscadine Cobbler

By MaryEllen

Muscadines grown at Wenker's Vineyard are larger and have a more delicate skin than muscadines found in the wild. They don't grow in tight bunches like grapes, but in clusters of 4 or more fruits. Here's an amazing recipe idea for using Muscadine grapes, Muscadine Cobbler! Yum!

Ingredients

• 2 pounds muscadine grapes
• 2 cups sugar, divided
• 1 teaspoon grated lemon rind
• 1/4 teaspoon apple pie spice
• 1/2 cup butter or margarine
• 1 cup self-rising flour (1 1/2 teaspoons baking powder + 1/2 teaspoon salt to GFJules flour)
• 1 cup milk

Details

Servings 8
Preparation time 30mins
Cooking time 65mins
Adapted from wenkersvineyard.com

Preparation

Step 1

Remove skins from muscadines; reserve skins.

Cook pulp and 1 cup sugar in a saucepan over medium heat, stirring occasionally, 5 to 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.