When the sweet, juicy muscadine grapes are in season, there’s no better way to celebrate their unique flavor than with a warm, comforting muscadine cobbler. This Southern classic dessert is bursting with the rich, slightly tart taste of muscadines, enveloped in a buttery, golden crust that’s perfectly crisp on the edges and tender inside.
Whether you’re an experienced baker or trying your hand at fruit cobblers for the first time, this recipe is straightforward and rewarding. It captures the essence of late summer and early fall, making it an ideal treat for family gatherings, potlucks, or a cozy night in.
Get ready to fill your kitchen with the heavenly aroma of baked fruit and cinnamon, and enjoy a slice of Southern tradition with every bite.
Why You’ll Love This Recipe
This muscadine cobbler recipe is a wonderful way to showcase the unique flavor of muscadine grapes, which are not only delicious but also packed with antioxidants. The combination of the juicy fruit filling and the light, fluffy biscuit topping creates a perfectly balanced dessert that is both sweet and tangy.
What makes this recipe even better is its simplicity—using common pantry ingredients and fresh muscadines, you can whip this cobbler up in no time. Plus, it’s incredibly versatile; you can enjoy it warm with a scoop of vanilla ice cream or cold the next day as a refreshing treat.
It’s a crowd-pleaser that brings a touch of Southern charm to your table.
Ingredients
- 4 cups fresh muscadine grapes (about 1 pound, washed and stems removed)
- 1 cup granulated sugar (divided)
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter (cut into small cubes)
- ½ cup whole milk
- 1 egg (for egg wash)
- Optional: cinnamon or nutmeg for sprinkling
Equipment
- 9-inch baking dish or cast iron skillet
- Mixing bowls (large and medium)
- Whisk or fork
- Pastry cutter or fork (for cutting butter into flour)
- Measuring cups and spoons
- Knife and cutting board
- Oven mitts
- Cooling rack
Instructions
- Prepare the muscadine filling: Begin by washing and removing the stems from the muscadine grapes. Cut each grape in half and gently squeeze out the seeds. Place the seeded grapes into a large bowl.
- Add sugar and thicken: To the grapes, add ½ cup of the granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss to combine, ensuring the fruit is evenly coated. Set aside to macerate while you prepare the topping.
- Make the biscuit topping: In a medium bowl, whisk together the flour, remaining ½ cup sugar, baking powder, and salt. Using a pastry cutter or fork, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Add wet ingredients: Pour the milk into the flour mixture and stir just until combined. Be careful not to overmix; the dough should be slightly sticky but cohesive.
- Preheat the oven: Set your oven to 375°F (190°C) and grease your baking dish or skillet lightly with butter or non-stick spray.
- Assemble the cobbler: Pour the muscadine filling into the prepared baking dish, spreading it evenly. Drop spoonfuls of the biscuit topping over the fruit. Don’t worry if the topping doesn’t cover every part of the fruit; gaps allow steam to escape and create a crisp crust.
- Apply egg wash: Beat the egg lightly and brush it over the biscuit topping. This will give the crust a beautiful golden color. If you like, sprinkle a little cinnamon or nutmeg on top for added warmth.
- Bake: Place the cobbler in the preheated oven and bake for 35-45 minutes. The topping should be golden brown, and the filling should be bubbly around the edges.
- Cool and serve: Remove the cobbler from the oven and let it cool on a wire rack for at least 15 minutes before serving. This allows the filling to thicken further and the flavors to meld.
- Enjoy! Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips & Variations
“For the best flavor, always use fresh, ripe muscadine grapes. If fresh grapes aren’t available, frozen muscadines can be substituted—just thaw and drain excess liquid before using.”
- Seed removal: Muscadine seeds can be tough. Use a small knife or grape seeder tool to carefully remove them without wasting too much fruit.
- Sweetness adjustment: Depending on how tart your muscadines are, you can adjust the sugar amount up or down.
- Spices: Add a pinch of cinnamon, nutmeg, or allspice to the fruit mixture for extra warmth.
- Alternative toppings: For a richer topping, substitute half the milk with buttermilk or add a tablespoon of melted butter to the dough.
- Make it vegan: Use plant-based butter and milk substitutes, and replace the egg wash with almond milk or maple syrup.
Nutrition Facts
Nutrient | Amount per Serving |
---|---|
Calories | 280 kcal |
Carbohydrates | 45 g |
Protein | 3 g |
Fat | 8 g |
Saturated Fat | 5 g |
Fiber | 3 g |
Sugar | 30 g |
Vitamin C | 15% DV |
Serving Suggestions
This muscadine cobbler is best enjoyed warm, fresh from the oven. For an indulgent treat, pair it with a scoop of creamy vanilla ice cream or a generous dollop of whipped cream.
If you prefer a lighter option, a simple dusting of powdered sugar works beautifully. It also pairs well with a cup of hot tea or coffee, making it an excellent dessert for afternoon gatherings or after-dinner relaxation.
For a Southern flair, serve alongside a glass of sweet tea or a chilled white wine like Riesling or Moscato.
Conclusion
Making a muscadine cobbler is a delightful way to celebrate the unique flavors of Southern muscadine grapes with a recipe that’s both simple and satisfying. This cobbler combines the juicy, slightly tart sweetness of fresh grapes with a tender, buttery biscuit topping that creates a comforting dessert perfect for any occasion.
Whether you’re serving it at a family dinner, a holiday gathering, or simply indulging your sweet tooth, this recipe is sure to become a favorite. Its ease of preparation and delicious results make it accessible for cooks of all levels.
Give it a try and savor a true taste of Southern tradition in every bite!
📖 Recipe Card: Muscadine Cobbler Recipe
Description: A sweet and tangy muscadine cobbler with a golden biscuit topping. Perfect for showcasing the unique flavor of muscadine grapes.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT1H
Servings: 6 servings
Ingredients
- 4 cups muscadine grapes, washed and stemmed
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine muscadine grapes, 1 cup sugar, cornstarch, and lemon juice; mix well.
- Pour the grape mixture into a greased 8-inch baking dish.
- In another bowl, whisk flour, 1/4 cup sugar, baking powder, and salt.
- Add milk, melted butter, and vanilla extract to dry ingredients; stir until just combined.
- Drop spoonfuls of batter evenly over the grape filling.
- Bake for 35-40 minutes or until topping is golden and filling bubbles.
- Let cool slightly before serving.
Nutrition: Calories: 280 kcal | Protein: 3 g | Fat: 8 g | Carbs: 50 g
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