Nell B. Nichols

Concord Grape Cobbler

Preparation info
  • Makes

    9

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Freeze filling to extend grape season

Ingredients

  • 10 c. stemmed and washed grapes
  • 2 c. sugar
  • 2½ tblsp

Method

  • Slip skins from grapes; set aside. Heat pulp to boiling; rub through coarse sieve or food mill to remove seeds. Discard seeds.
  • Combine sugar, tapioca, salt and cinnamon. Add lemon juice and grape pulp. Cook until thickened, stirring.
  • Remove from heat; add skins; mix.
  • Pour into 8" square baking pan. Dot with butter. Add Biscuit Lattice.
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