A bowl of muscadines (purple) and scuppernongs (green). It should be noted that Rosa Hall is a true southern cook. She adds and subtracts accordingly. Muscadine hull cobbler is a very simple and delicious dessert made from the hulls of muscadines and/or scuppernongs. Rosa Hall makes this dish in a Dutch oven over an open fire when camping, though it also does well in the oven. The only special item you need is some cheesecloth.
For the fruit-challenged, if they are purple, they are muscadines; if they are gold or light-colored, they are scuppernongs. Though purists may throw rocks at us, it matters not to the cobbler; you can even mix them, though the purple ones look best. The muscadine hulls are usually thrown away in the making of jelly and wine but are used in preserves and this unique cobbler.
For the fruit-challenged, if they are purple, they are muscadines; if they are gold or light-colored, they are scuppernongs. Though purists may throw rocks at us, it matters not to the cobbler; you can even mix them, though the purple ones look best. The muscadine hulls are usually thrown away in the making of jelly and wine but are used in preserves and this unique cobbler.