Muscadine Cobbler


1 serving



  • 2 pounds muscadine grapes
  • 2 cups sugar, divided
  • 1 tsp. grated lemon rind
  • ¼ tsp. apple pie spice
  • ½ cup butter or margarine
  • 1 cup self-rising flour
  • 1 cup milk


  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.
  3. Press mixture through a wire-mesh strainer, discarding seeds.
  4. Return pulp mixture to saucepan; stir in reserved skins, lemon rind and apple pie spice.
  5. Bring to a boil; reduce heat and simmer, stirring occasionally, 5 minutes or until tender.
  6. Melt butter in an 11×7 baking dish in a 350 degree oven.
  7. Stir together flour, remaining 1 cup sugar and milk; pour over melted butter.
  8. Pour muscadine mixture over batter.
  9. Bake at 350 degrees for 35 minutes or until golden.
  10. Serve with ice cream, if desired.

Recipe courtesy of Tammy Kelly, N.C. Cooperative Extension – Lenoir County Center