For the Dough

• 2 sticks (8 oz) unsalted butter, cold and cut into tablespoon-size pieces, plus more for the baking dish
• 2 1/2 cups all-purpose flour
• 1 tablespoon aluminum-free baking powder
• 1/2 teaspoon kosher salt
• 1 cup whole milk

For the Filling

• 2 1/2 tablespoons all-purpose flour
• 1 1/4 cups plus 2 tablespoons granulated sugar
• 4 to 5 cups (about 2 lbs | 907 g) peaches, pitted and sliced 3/4-inch (18-mm) thick
• 3 cups (about 12 oz) fresh blackberries
• 1 tablespoon vanilla extract
• 5 tablespoons (2 1/2 oz) unsalted butter
• 1 large egg white plus 2 teaspoons water, lightly beaten with a fork
• 2 tablespoons sparkling sugar, demerara sugar, or turbinado sugar, for sprinkling

For the Milk Dip

• 2 1/2 teaspoons cornstarch
• 1/4 cup plus 2 tablespoons granulated sugar
• Pinch of salt
• 1 1/2 cups whole milk
• 1 teaspoon vanilla extract

Part 1: Preparing the Sonker Dough

• Begin by preheating your oven to 375°F (190°C). Then, generously butter the interior sides of an 11-by-11-inch (27-by-27-cm) or 9-by-13-inch (23-by-33-cm) baking dish. This ensures the dough strips do not stick and contributes to a beautiful, golden-brown crust.
• In a medium mixing bowl, whisk together the all-purpose flour, aluminum-free baking powder, and kosher salt. Add the cold, tablespoon-sized pieces of unsalted butter. Using a pastry cutter, two knives, a mezzaluna, or even your fingertips, work the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter still visible. This specific texture is essential for creating a tender, flaky pastry.
• Pour in the whole milk and mix gently with a fork or your hands until the dough just comes together and is tacky. Be careful not to overmix, as excessive handling can develop the gluten too much, resulting in a tough pastry.
• Transfer half of the prepared dough to a well-floured work surface or cutting board. Gently pat the dough out slightly with your hands, then use a rolling pin to roll it evenly to a thickness of about 3/8 inch (1 cm). Once rolled, cut this dough into long strips, approximately 2 1/2-inches (6 cm) wide.
• Carefully lift each dough strip and line the inner sides of your prepared baking pan, tucking it snugly around the edges. Repeat this process with the other strips until the entire perimeter of the pan is encircled with these wide dough strips. It’s perfectly acceptable if you need to piece shorter strips together; the rustic appearance is part of the sonker’s charm. Note that the bottom of the pan will remain doughless, allowing the fruit filling to shine.

Part 2: Assembling the Fruit Filling and Topping

• In the base of your buttered baking dish, combine the 2 1/2 tablespoons of all-purpose flour with 1 1/4 cups of granulated sugar. Use your fingers or a fork to thoroughly mix these dry ingredients and spread them evenly across the bottom of the pan. This flour and sugar mixture will contribute to thickening the delicious fruit juices during baking.

  ☞ TESTER TIP: If your peaches and berries are exceptionally ripe and naturally sweet, or if you simply prefer a less sweet dessert, you may consider reducing the amount of granulated sugar in this step to about 3/4 cup.

• In a separate medium bowl, gently combine the sliced peaches, fresh blackberries, and vanilla extract. Toss them carefully to ensure the vanilla is evenly distributed and to avoid bruising the delicate fruits. Once mixed, pour this vibrant fruit medley evenly over the flour and sugar base in the baking dish.
• Evenly sprinkle an additional 2 tablespoons of granulated sugar over the top of the fruit filling. This extra layer of sugar will caramelize beautifully as the sonker bakes, adding depth of flavor and a glistening finish.
• Break the 5 tablespoons of unsalted butter into small, uniform pieces. Distribute these butter pieces evenly over the top of the fruit filling. As the butter melts during baking, it will infuse the fruit with rich, creamy notes.
• Roll out the remaining half of the dough to an approximate thickness of 3/8 inch (1 cm) and cut it into long 2 1/2-inch (6 cm) wide strips. Carefully arrange these strips over the top of the fruit filling to form a charming, open lattice pattern. An offset spatula can be particularly useful for gracefully transferring the rolled-out dough strips onto the fruit without stretching or tearing them.
• In a small bowl, lightly beat the large egg white with 2 teaspoons of water using a fork. Gently brush this egg wash over the lattice dough strips. This will give the crust a beautiful shine and help achieve a golden-brown color. Finally, sprinkle with the remaining 2 tablespoons of sparkling sugar (demerara sugar or turbinado sugar also work beautifully) for an extra textural crunch and a glistening finish.

  ☞ TESTER TIP: If your baking dish seems precariously full after adding the fruit and lattice, it’s a good idea to place it on a foil-lined baking sheet before transferring it to the oven. This precautionary step will catch any potential fruit filling overflows during baking, simplifying cleanup.

• Bake the sonker in your preheated oven for an initial 30 minutes. While the sonker is baking, use this time efficiently to prepare the traditional milk dip, which will be added later.

Part 3: Crafting the Milk Dip and Finishing the Bake

• In a medium saucepan, combine the cornstarch, granulated sugar, and a pinch of salt. Whisk these dry ingredients together thoroughly over low heat to ensure there are no lumps. Gradually whisk in the whole milk until the mixture is smooth.
• Increase the heat to medium-high and bring the mixture to a gentle boil, whisking constantly. Continue to cook for an additional 2 minutes while maintaining a steady whisk. The dip should visibly thicken to a consistency similar to rich heavy cream, coating the back of a spoon.
• Remove the saucepan from the heat and stir in the vanilla extract. Allow the milk dip to cool slightly while the sonker continues its initial bake; it should still be warm when poured over the sonker.
• After the sonker has baked for its initial 30 minutes, carefully remove it from the oven and place it on a heat-safe flat surface. Close the oven door to maintain the internal temperature. Gently pour approximately 1/2 cup of the warm milk dip evenly over the top of the partially baked sonker. This step is crucial for achieving the characteristic moistness and unique flavor profile of a traditional sonker.
• Return the sonker to the oven and continue baking for approximately 30 minutes more, or until the fruit filling is visibly bubbling vigorously around the edges and through the lattice crust. The pastry crust should achieve a beautiful, deep golden-brown hue. Keep a close watch during this final stage; if the crust appears to be browning too quickly, loosely tent a piece of aluminum foil over the sonker to prevent over-browning while allowing the fruit to finish cooking through.
• Once baked to perfection, remove the sonker from the oven and allow it to cool for 20 to 30 minutes. This essential resting period permits the fruit filling to set and prevents it from being overly runny when served, ensuring each scoop holds its shape beautifully.
• Serve the peach berry sonker warm or at comfortable room temperature. For the absolute best flavor and texture, it is ideally enjoyed on the day it’s made. Be sure to pass any remaining milk dip on the side for guests to generously drizzle over their individual servings. Many find that doubling the milk dip recipe ensures there’s ample for everyone to enjoy! Any leftover milk dip can be stored in an airtight container in the refrigerator for a few days.

Any Fruit Sonker: Adapting to the Seasons

The fruit filling for this sonker is wonderfully adaptable, making it a perfect recipe to utilize whatever seasonal produce is freshest and most abundant. While the combination of peaches and blackberries offers a classic and irresistible pairing, feel free to experiment with a single fruit or create your own custom medley. Consider ripe summer peaches, a vibrant mix of blueberries, raspberries, or even tart cherries. Kate McDermott, affectionately known as The Pie Lady and the author who inspired this recipe, once crafted a truly unique sonker using an adventurous blend of green gooseberries, white currants, red currants, peaches, and a handful of tart cherries, showcasing the incredible versatility of this dessert. The key is to aim for approximately 7 to 8 cups (about 2 quarts or 1.8 liters) of fruit in total to ensure a generous and satisfying filling that holds its own against the tender pastry.

Serving Suggestions Beyond the Classic Milk Dip

While the homemade milk dip is a traditional and highly recommended accompaniment, your sonker can be served with other delightful toppings. A generous scoop of premium vanilla bean ice cream melting into the warm fruit is always a crowd-pleaser. Alternatively, a dollop of freshly whipped cream, lightly sweetened and flavored with a hint of vanilla, offers a lighter contrast. For a touch of elegant simplicity, a dusting of powdered sugar can suffice, especially if you prefer a less sweet topping or are short on time. However, to truly experience the authentic essence of a sonker, we strongly encourage trying it with the unique, creamy milk dip at least once!

Adapted From

This exquisite Peach Berry Sonker recipe is adapted from Pie Camp, a celebrated cookbook by the talented Kate McDermott.

Buy On Amazon

Nutrition Information (Approximate Per Serving)