Old South Winery

     The Best in Everything Muscadine!



This is similar to the pie, except it has a wonderful biscuit crust. Every good Southern cook makes biscuits and knows how to make a cobbler with a biscuit top. Nothing says late summer like muscadine cobbler!

6 cups whole muscadines (5 quart ice cream bucket)

1 - 1.5 cups sugar

1 tsp lemon juice

1/4 - 1/3 cup cornstarch

1 cup water

1/4 tsp ground cinnamon OPT

1/8 tsp ground nutmeg OPT

1 recipe biscuit dough, sweetened slightly

Wash muscadines. Put a colander over a medium sized bowl, allowing the juice to drip off the pulp. Pop the pulp of the muscadines into the colander and drop the hulls into a large saucepan. Add water just to cover the hulls. Bring to a boil, reduce heat, and allow hulls to simmer for about 25 - 40 minutes, until hulls are tender. Older varieties of muscadines seem to be a bit thicker & tougher than some of the newer varieties.


Dissolve the cornstarch in a cup of water, then quickly pour into the simmering hulls. Stir for a few seconds to thicken then add the sugar and optional spices. Bring to a boil, stirring until mixture thickens. For a juicier cobbler, add less cornstarch.


Pour into a large greased casserole dish (9"X 13") Top with bits of butter. Roll out the biscuit dough to the size of the dish, transfer to the top of the filling. Cut a few slits in the biscuit, sprinkle sugar on top.


Bake at 425° for 40-45 minutes until browned. Cool and enjoy!