Muscadine Cobbler

Descripton

Dessert Recipes by the South Carolina Department of Public Health, public domain government resource—original source of recipe

• Serves: 8

Ingredients

• 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

Directions

1. Remove skins from muscadines; reserve skins.
2. 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.
3. Return pulp mixture to saucepan; stir in reserved skins, lemon rind, and apple pie spice. Bring to a boil; reduce heat and simmer, stirring occassionally, 5 minutes or until tender.
4. Melt butter in an 11x7-inch baking dish in a 350°F oven.
5. Stir together flour, remaining 1 cup sugar, and milk; pour over melted butter. Pour muscadine mixture over batter.
6. Bake at 350°F for 35 minutes or until golden. Serve with ice cream, if desired.