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
Ingredients
- 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
Instructions
- Preheat oven to 375°F (190°C). Butter a 13x9-inch baking dish.
- 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.
- 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.
- 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.
- 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.
- 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
Ingredients
- 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
Instructions
- 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.
- In a small bowl, whisk together eggs and milk. Add egg mixture to flour mixture, stirring until a sticky dough begins to form.
- 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.
