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!

1 stick butter
3/4 cup all purpose flour
2 tsps baking powder
3/4 cup sugar
1/4 tsp salt
3/4 cup milk
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.