Peach and Blueberry Buckwheat Sonker
Makes 12 servings
  • Buckwheat Black Pepper Crust (recipe follows)
  • 2 pounds (907 grams) fresh peaches, peeled, pitted, and cut into ½-inch-thick slices
  • ½ pound (227 grams) fresh blueberries
  • ½ cup (110 grams) firmly packed light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 2 tablespoons (16 grams) cornstarch
  • 2 teaspoons (1.25 grams) orange zest
  • 1 tablespoon (15 grams) fresh orange juice
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons (42 grams) unsalted butter, cubed
  • 2 tablespoons (30 grams) heavy whipping cream
  • 2 tablespoons (24 grams) turbinado sugar
  1. Preheat oven to 375°F (190°C). Butter a 13x9-inch baking dish.
  2. On a heavily floured surface, roll two-thirds of Buckwheat Black Pepper Crust into an 18x14-inch rectangle. (This dough is tender.) Transfer to prepared pan, pressing into bottom and up sides.
  3. In a large bowl, combine peaches, blueberries, sugars, cornstarch, orange zest and juice, cinnamon, and nutmeg, tossing to coat. Pour mixture into prepared crust. Place butter over fruit mixture.
  4. Divide remaining dough in half. Roll one half into a 13x4-inch rectangle. Cut dough lengthwise into 4 strips. Roll remaining dough into a 9x5-inch rectangle. Cut dough lengthwise into 5 strips. Arrange dough strips in a lattice pattern on top of filling. Press edges to seal, and trim excess dough. Brush dough with cream, and sprinkle with turbinado sugar.
  5. Bake until crust is golden brown and fruit is bubbly, 40 to 50 minutes, covering with foil to prevent excess browning, if necessary.* Let cool in pan for 15 minutes; serve warm. Cover and refrigerate for up to 3 days.
  6. Note: If shielding the sonker from heat, try cutting an 11x7-inch rectangular hole in a piece of foil to cover just the edges of the dish, as these tend to brown first.
Recipe by Bake from Scratch at