Peach and Blueberry Buckwheat Sonker

Recipes for this Peach and Blueberry Buckwheat Sonker call for varying crusts, ranging from lattice pastry to a bread crumb topping. Stickier than pie dough, our crust is more like a hybrid between a biscuit and a crust. Buckwheat flour gives it a savory twist.

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.

Buckwheat Black Pepper Crust
Makes 1 (13x9-inch) lattice-topped crust
  • 4 cups (500 grams) all-purpose flour
  • ½ cup (60 grams) buckwheat flour
  • ⅓ cup (67 grams) granulated sugar
  • 4 teaspoons (20 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (1 gram) ground black pepper
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 2 large eggs (100 grams)
  • 1½ cups (360 grams) whole milk
  1. In the work bowl of a food processor, place flours, sugar, baking powder, salt, and pepper; pulse until combined. Add cold butter, and pulse until mixture is crumbly, 6 to 8 pulses. Transfer mixture to a large bowl.
  2. In a small bowl, whisk together eggs and milk. Add egg mixture to flour mixture, stirring until a sticky dough begins to form.
  3. Turn out dough onto a heavily floured surface; sprinkle with flour, and knead until dough is soft and workable. Shape into a disk, and wrap in plastic wrap. Refrigerate for 1 hour.


Find more recipes for these essential fruits in our July/August Issue, here

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