Sonker

Sonker is a name used for a specific type of fruit cobbler from north western North Carolina. It is prevalent in the Mt. Airy area as explained here and here. There is even a sonker festival in Low Gap, NC. I got the original from the Blueberry Hill Farm recipe on Local Harvest, then started changing it a little, but not much.

Blueberry and Peach Sonker

Blueberry and Peach Sonker

BLUEBERRY SONKER

  • 2 cups fresh or frozen blueberries, rinsed
  • about 4 fresh peaches, peeled and then sliced thin
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 egg
  • 1 stick real butter

Put all the fruit in a 8 x 8 inch baking dish and sprinkle about 2-3 tbsp of sugar over it. You can add a little water, but the water left from rinsing the blueberries should be enough.

Mix together the flour and sugar.  Add the egg to the dry ingredients and mash them up with a fork until it is combined. It will look mealy, but really it doesn’t matter too much.

Dump the flour, sugar, and egg mixture on top of the fruit in the dish, spreading it out over all the fruit.

Melt the stick of butter in the microwave (about 30 seconds, then another 30 seconds or until it is melted.)

Pour the melted butter on top of the dry ingredients so it touches most of it.

Bake at 400 degrees until it’s golden brown. It will take different times due to your oven, but no more than 45-50 minutes. I would check it after about 40 minutes, then calibrate the time for your oven.

It is really good with vanilla ice cream, but Miss Hunt likes it re-warmed in the microwave late at night.

There are articles discussing multiple types of sonker with different fruit and even sweet potatoes. If you try the recipe, please send your comments.

Sonker Served with Ice Cream

Sonker Served with Ice Cream

  1. Seth Johnson
    July 28, 2010 at 12:26 am

    Hey Roger, I made this and it was I-N-C-R-E-D-I-B-L-E.

    Thank you, and keep the recipes coming!

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