Muscadine Cobbler
Muscadine Cobbler Recipe from USA
Introduction
Muscadine cobbler is a delicious and sweet dessert made with fresh muscadine grapes. This Southern classic is perfect for showcasing the unique flavor of these native grapes.
History
Muscadine grapes have been enjoyed in the Southern United States for centuries. Native to the region, these grapes have a thick skin and a sweet, musky flavor. Muscadine cobbler is a traditional way to highlight the flavor of these unique grapes in a comforting and satisfying dessert.
Ingredients
- 2 lb (907 g) muscadine grapes
- 2 cups sugar, divided
- 1 tsp grated lemon rind
- 0.25 tsp apple pie spice
- 0.5 cup butter or margarine
- 1 cup self-rising flour
- 1 cup milk
How to prepare
- Remove the skins from the muscadines and set them aside.
- In a saucepan, cook the pulp and 1 cup of sugar over medium heat, stirring occasionally, for 5–10 minutes or until the seeds loosen. Press the mixture through a wire-mesh strainer, discarding the seeds.
- Return the pulp mixture to the saucepan and stir in the reserved skins, lemon rind, and apple pie spice. Bring it to a boil, then reduce the heat and simmer, stirring occasionally, for 5 minutes or until tender.
- Melt the butter in an 11x7 inch baking dish in a preheated oven at 350°F (177°C).
- In a separate bowl, stir together the flour, the remaining 1 cup of sugar, and the milk. Pour this batter over the melted butter. Then pour the muscadine mixture over the batter.
- Bake at 350°F (177°C) for 35 minutes or until golden. Serve with ice cream, if desired.
Variations
- Add a sprinkle of cinnamon or nutmeg to the batter for a warm and spicy flavor.
- Substitute half of the muscadine grapes with other fruits such as peaches or berries for a mixed fruit cobbler.
- Top the cobbler with a crumb topping made with oats, flour, sugar, and butter for added texture.
Cooking Tips & Tricks
Be sure to remove the seeds from the muscadine grapes before cooking to ensure a smooth texture in the cobbler.
- Pressing the pulp through a wire-mesh strainer helps to remove any unwanted seeds and create a smooth filling for the cobbler.
- Serve the cobbler warm with a scoop of vanilla ice cream for a delicious contrast of flavors and textures.
Serving Suggestions
Serve muscadine cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.
Cooking Techniques
Be sure to cook the muscadine pulp until the seeds loosen to ensure a smooth filling for the cobbler.
- Baking the cobbler at a high temperature helps to create a golden and crispy crust on top.
Ingredient Substitutions
You can use butter instead of margarine in this recipe for a richer flavor.
- If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to 1 cup of all-purpose flour.
Make Ahead Tips
You can prepare the muscadine filling and batter ahead of time and assemble the cobbler just before baking for a convenient make-ahead dessert.
Presentation Ideas
Serve muscadine cobbler in individual ramekins for a charming and elegant presentation. Dust with powdered sugar or a sprinkle of cinnamon for a decorative touch.
Pairing Recommendations
Pair muscadine cobbler with a glass of sweet dessert wine or a cup of hot tea for a delightful end to a meal.
Storage and Reheating Instructions
Store leftover muscadine cobbler in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes or until warmed through.
Nutrition Information
Calories per serving
Each serving of muscadine cobbler contains approximately 300 calories.
Carbohydrates
Each serving of muscadine cobbler contains approximately 60 grams of carbohydrates.
Fats
Each serving of muscadine cobbler contains approximately 10 grams of fat.
Proteins
Each serving of muscadine cobbler contains approximately 2 grams of protein.
Vitamins and minerals
Muscadine grapes are a good source of vitamin C and dietary fiber.
Alergens
This recipe contains dairy (milk) and gluten (flour). It may also contain nuts if using margarine with nuts.
Summary
Muscadine cobbler is a sweet and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.
Summary
Muscadine cobbler is a delicious and comforting dessert that highlights the unique flavor of muscadine grapes. With a crispy crust and a sweet filling, this Southern classic is sure to be a hit at any gathering.
How did I get this recipe?
The first time I saw this recipe, I knew it was something special. It was many years ago, back when I was just a young girl living in the small town of Oakdale. My grandmother, Mama Mae, was the one who introduced me to the world of cooking. She was a wonderful cook, always whipping up delicious meals and treats for our family to enjoy.
One day, Mama Mae invited me into the kitchen to help her with a new recipe she had stumbled upon. It was for a Muscadine Cobbler, a sweet and tart dessert made with fresh muscadine grapes that grew plentifully in our backyard. As we gathered the ingredients and got to work, Mama Mae told me the story of how she had come across the recipe.
"It was many years ago, when I was just a young bride," Mama Mae began, her eyes sparkling with nostalgia. "I was visiting my friend Sarah down in the countryside, and she served me the most delicious Muscadine Cobbler I had ever tasted. I begged her for the recipe, and she was kind enough to share it with me."
As Mama Mae shared the recipe with me, she explained each step carefully, showing me how to peel the muscadine grapes and mix them with sugar and spices to create a flavorful filling. The kitchen was filled with the sweet aroma of the cobbler as it baked in the oven, and I couldn't wait to taste the finished product.
When the cobbler was finally ready, Mama Mae scooped out generous portions for us to enjoy. The first bite was pure heaven - the tender crust combined with the sweet and tangy filling was a perfect marriage of flavors. I knew then and there that this recipe would become a cherished tradition in our family.
Over the years, I have made Mama Mae's Muscadine Cobbler countless times, each time bringing back memories of that day in the kitchen with her. I have shared the recipe with friends and neighbors, passing down the tradition to the next generation. And every time I make the cobbler, I can't help but think of Mama Mae and the love she poured into teaching me how to cook.
As I sit here now, in my cozy kitchen surrounded by the familiar smells and sounds of baking, I am filled with gratitude for all the recipes and memories Mama Mae has passed down to me. Cooking has always been a way for me to connect with my loved ones, to share stories and traditions that have been handed down through generations.
And as I take a bite of the warm Muscadine Cobbler fresh from the oven, I am reminded once again of the special bond that food can create between family and friends. The flavors of the cobbler bring back memories of Mama Mae's gentle guidance and the joy of learning to cook by her side.
So as I continue to cook and bake, sharing my recipes and stories with those around me, I know that I am carrying on a legacy that started with Mama Mae and her Muscadine Cobbler. And for that, I am forever grateful.