Farm to Fork, Farm to Fork * featured, Recipes
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Muscadine and Crab Apple Dump Cake

  • 1 cup prepared grapes
  • 1 cup crab apples
  • 1/2 stick butter
  • 1 cup self-rising flour
  • 1 cup milk
  • 1 cup sugar

To prepare grapes, remove pulp, then cook the pulp until seeds loosen, then press through sieve to remove seeds. Add pulp to skins and cook until tender. Cook crab apples until soft, and run through foley mill to extract pulp. This will add a nice tartness to the cake. Add sugar to taste, some grated lemon peel and a sprinkle of apple pie spice. Melt butter in glass pie plate. Mix flour, sugar and milk in another bowl. Pour flour mixture over butter. Carefully pour prepared grapes over the top. Bake at 350° for 30 minutes. Do not open oven until baking time is up. Cake should be brown on top. This recipe make 8 servings (1 cake)

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