Muscadine Cobbler

I lived in the South for nearly 25 years before adventuring to far off places. Growing up my favorite jelly was Muscadine, hands down.
But you know, I never really knew what a Muscadine was.
That all changed a few weeks ago when my husband came home one Saturday morning with a bag full of these interesting fruits after stopping at a farmers market near his office.

Look at these beauties!

The hull, or skin, of a muscadine is really quite tough. I actually googled how to eat these things and most people don't eat the seeds or skin. This makes eating them quite a production for the kids and while we did enjoy handfuls of the fruit in it's natural state, I realized these beauties had potential for a fabulous dessert.

Cobbler- that classic southern dessert!

I halved a bunch of the muscadines and popped out the seeds. Each one had between 3 and 7 tough little seeds. 
I had about 4 cups of halved fruit which I mixed with a 1/4 cup sugar and let it all sit while I made the batter.


I melted a stick of butter in my dish, poured in the batter, and topped with the fruit and sugar mixture. Don't stir here, just gently spread out the muscadines.
I then drizzled the whole thing with a little raw honey that DH also picked up from the farmers market.

40 minutes in the oven and this deliciousness emerged!

Topped with a scope of vanilla ice cream and we just found Southern heaven!


Ingredients
1 stick butter
honey
Batter
3/4 cup all purpose flour
2 tsps baking powder
3/4 cup sugar
1/4 tsp salt
3/4 cup milk
Fruit
4 cups halved and seeded muscadines
1/4 cup sugar

Mix halved and seeded fruit with 1/4 cup sugar and let sit while you prepare the batter.
Stir together flour, baking soda, sugar, salt, and milk until smooth.
Melt 1 stick of butter in a casserole dish.
Pour batter over butter and then top with fruit and sugar mixture.
Drizzle with raw honey.
Bake at 350 for 40 minutes or until cobble is golden.
Enjoy!

Comments