Scuppernongs are a variety of muscadine. To remember the difference, purple ones are muscadine while gold or light colored are scuppernongs. You can even mix these for making cobbler. You will find plenty of muscadine in Alabama in early fall. From outside, they resemble with grapes but their taste is quite different. Scuppernongs are more like tart-tasting. These are native to the Southern US.
Scuppernong cobbler is a very simple and easy desert. It comes out so delicious. The hulls are mostly thrown away but they are reserved and used in this recipe.
Preparation time: 5 minutes cook time: 8 hours
Ingredients:
- 2 pounds scuppernongs
- 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
Instructions:
- Rinse and remove skins from scuppernongs; reserve skins.
- In a saucepan cook pulp and 1 cup sugar over medium heat while stirring occasionally. Cook for 5-10 minutes or until seeds loosen.
- Press mixture through a wire-mesh strainer and discard the seeds.
- Return pulp mixture to the saucepan and stir in reserved skins, lemon rind and apple pie spice.
- Once it starts boiling reduce the heat and let simmer. Stir occasionally for 5 minutes or until tender.
- Melt butter in baking dish in a 350F oven.
- Stir together flour, remaining 1 cup sugar and milk and pour over melted butter.
- Pour scuppernong mixture over batter.
- Bake at 350 degrees for 35 minutes or until golden.
- Serve with ice cream and enjoy!
