Muscadines are one of the best reasons for visiting Alabama in early fall. The fruits resemble grapes on the outside, but their flavor and texture are far more complex and satisfying. Think: sweet and tart with a twist of fermented. This muscadine cobbler recipe comes from Petals from the Past, a pick-it-yourself fruit farm outside Birmingham. The unique white bread topping caramelizes beautifully and pairs harmoniously with the softened and sweetened fruit.
- 4 to 5 cups of fruit
- 1/2 to 1 cup water
- 1/2 to 1 cup sugar
- 2 tablespoon cornstarch
- Slices of white bread
- 2/3 cup sugar
- 1 stick butter
- 1 teaspoon vanilla
- 1 egg
Begin by washing muscadines in cold water. Spread fruit on kitchen towels to dry.
Separate the pulp from the hulls.
Place pulp and any liquid from pulp in a pan. Cook for 10-15 minutes and remove from heat. Once cooled, remove seeds from mixture using a combination of fingers and spoons. [This step is not as straightforward as it sounds; we never did manage to devise a perfect technique for seed removal.]
Add hulls to the pulp along with 1/2 to 1 cup water and return to heat. Cook until hulls are tender, approximately one hour. Combine sugar and 2 tablespoons of cornstarch and add to hull/pulp mixture. Continue to cook until sugar is dissolved and the mixture is slightly thickened. Place in a greased 9×14 inch dish.
Remove crust from the bread and cover the fruit mixture. Combine 2/3 cup sugar, melted butter, beaten egg and vanilla. Pour over bread.
Bake at 325 degrees until golden brown.