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Muscadine Cobbler

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

  • Serves: 8



  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.

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