- Cooking Time: 30
- Servings: 8
- Preparation Time: 40
BackstoryOver the weekend, I was in South Carolina visiting my mom. We passed by a fruit stand and stopped to buy some okra and apples...and then I saw my favorite grape, the muscadine. These are wonderfully sweet grapes that are native to the South, most often used in wine and jelly. I scooped up a carton for $4 and we headed home to make something...
My mom and I decided to keep it simple and make a very southern, Muscadine Dump Cake. The Dump Cake gets its name from dumping ingredients in a pan and baking them. It's not the most appealing name but the final result is incredible- a tasty dessert much like a cobbler.
- Carton of ripe muscadine grapes
- organic lemon peel
- dash of nutmeg
- dash of cinnamon
- 3/4 cup self rising flour
- 1/2 cup sugar (plus 2 additional teaspoons)
- 1/2 cup milk
- 1/2 stick of butter
- The first step is to peel the muscadines (keeping the skins off to the side). Cook the muscadine pulp until it's mushy and the seeds start to pop out, about 15 minutes. Next press the pulp through a sieve and extract all the juice, leaving the seeds to discard. (my mom and I agreed it may have been easier to cut the muscadines open and deseed them that way rather than using the sieve. Pick your preference)
- Now, mix together the very healthy muscadine skins and the pulp and cook over a low to medium heat for another 15 or 20 minutes, until the skins are tender. Take off the heat. Add a teaspoon or two of sugar and some grated organic lemon peel. Lastly, finish off with a sprinkle of nutmeg and cinnamon.
- In a separate bowl, mix 3/4 cup self rising flour, 1/2 cup sugar and 1/2 cup milk. Stir well. In a pie plate, melt 1/2 stick of butter, then pour the flour mixture over the butter. Take your muscadine mixture and pour over top. Bake at 350 degrees for 30 minutes. Cake should be brown on top. Perfection....