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Muscadine Cobbler Recipe
A delectable dessert that features sweet and juicy muscadine grapes and a crispy biscuit topping. This easy-to-make recipe is perfect for summer gatherings and potlucks.
Equipment
- 1 9×13 inch baking dish
- 1 Mixing bowl
- 1 Whisk
Ingredients
- 4 cups muscadine grapes
- ½ cup white sugar
- 2 tbsp lemon juice
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter
- 1 cup milk
- 1 tsp vanilla extract
- 2 tbsp raw sugar
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish.
- In a mixing bowl, combine muscadine grapes, 1/2 cup of white sugar, cornstarch, and lemon juice. Pour the mixture into the prepared baking dish.
- In a separate mixing bowl, whisk together flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Add in milk, and vanilla extract, and mix until just combined.
- Drop spoonfuls of batter evenly over the grape mixture in the baking dish.
- Sprinkle 2 tablespoons of raw sugar over the batter.
- Bake for 45 minutes or until the top is golden brown and the filling is bubbly.
- Serve warm with a scoop of vanilla ice cream, if desired.
Video
Notes
Recipe Notes:
- You can use store-bought muscadine grapes or pick your own fresh ones.
- Feel free to use any type of fruit in this recipe, such as blackberries or peaches.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- To prevent the biscuit topping from getting soggy, let the cobbler cool for 5-10 minutes before serving.
- For a crispy crust, sprinkle extra raw sugar over the batter before baking.
- Serve the cobbler warm with a scoop of vanilla ice cream for a comforting dessert.
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