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.
Prepare the Muscadines
Rinse and remove the stems of a gallon of muscadines, and lay several layers of cheesecloth in a colander set over a large pot to catch the juice. Squeeze the muscadines—innards, seeds, and all—into the cheesecloth-lined colander. Put the hulls in another large pot. Continue until all of the muscadines are squeezed and separated. Twist up the cheesecloth, and squeeze as much juice as possible into the pot. Discard the pulp and seeds.
Cook the Muscadines
Measure out six cups of packed hulls, place back into their pot, and add all of the squeezed juice over them. Is there enough juice to cover the hulls? If so continue. If not, only add enough water to barely cover the hulls. Add one and a half cups of sugar. Place the pot on the stovetop. Start cooking the hulls on medium-high heat. Do not leave unattended, and stir occasionally. When it starts to boil, turn it down to medium-low and cook until the hulls are tender. Remove from the heat. When it cools, divide into two-cup freeze containers and freeze for a taste of summer in mid-winter. The two-cup container will make one cobbler.
Make the Cobbler
Thaw the container of frozen cooked hulls. In a small baking dish (7 x 11), melt a stick of butter. In a bowl, mix one cup of sugar, one cup of pre-mixed baking mix, one cup of milk, and a dash of cinnamon. Pour the mixture over the melted butter. Add the thawed muscadines and distribute evenly. Do not stir. Bake the cobbler at 350° until the top is golden brown (about 30 minutes). This recipe is commonly doubled in our family. A serving of cobbler with ice cream was John Hall’s favorite. Enjoy!
Rinse and remove the stems of a gallon of muscadines, and lay several layers of cheesecloth in a colander set over a large pot to catch the juice. Squeeze the muscadines—innards, seeds, and all—into the cheesecloth-lined colander. Put the hulls in another large pot. Continue until all of the muscadines are squeezed and separated. Twist up the cheesecloth, and squeeze as much juice as possible into the pot. Discard the pulp and seeds.
Cook the Muscadines
Measure out six cups of packed hulls, place back into their pot, and add all of the squeezed juice over them. Is there enough juice to cover the hulls? If so continue. If not, only add enough water to barely cover the hulls. Add one and a half cups of sugar. Place the pot on the stovetop. Start cooking the hulls on medium-high heat. Do not leave unattended, and stir occasionally. When it starts to boil, turn it down to medium-low and cook until the hulls are tender. Remove from the heat. When it cools, divide into two-cup freeze containers and freeze for a taste of summer in mid-winter. The two-cup container will make one cobbler.
Make the Cobbler
Thaw the container of frozen cooked hulls. In a small baking dish (7 x 11), melt a stick of butter. In a bowl, mix one cup of sugar, one cup of pre-mixed baking mix, one cup of milk, and a dash of cinnamon. Pour the mixture over the melted butter. Add the thawed muscadines and distribute evenly. Do not stir. Bake the cobbler at 350° until the top is golden brown (about 30 minutes). This recipe is commonly doubled in our family. A serving of cobbler with ice cream was John Hall’s favorite. Enjoy!