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Strawberry Apple Sonker recipe with Dip


Strawberry Apple Sonker recipe with Dip

Strawberry Apple Sonker recipe with Dip

The original recipe called for this to be a Blackberry Sonker with Dip but the price of blackberries at the store was really expensive so I decided to go with a Strawberry Apple Sonker with Dip instead. It was absolutely amazing and you could easily substitute any type of berry or fruits like peach or pear instead to keep it seasonal.

4.0 from 3 reviews
Strawberry Apple Sonker recipe with Dip
 
Ingredients
  • Filling
  • 4½ half pints berries or fruit of your choice
  • 1 cup granulated sugar
  • ¼ cup arrowroot powder or cornstarch
  • 2 tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • Biscuit Topping
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 3 tablespoons unsalted butter, cubed
  • ¾ cup buttermilk
  • 3 tablespoons unsalted butter, melted
  • Dip
  • 2 cups whole milk
  • ½ cup granulated sugar
  • 1 tablespoon arrowroot powder or cornstarch
  • 1 teaspoon vanilla extract
Instructions
  1. Combine all the ingredients for the filling in a medium sized bowl. Stir until the dry ingredients are thoroughly mixed and the berries are well coated.
  2. Cover the bowl with a kitchen cloth and set aside for 15 minutes.
  3. Combine the flour, baking powder, baking soda, and salt in a medium sized bowl.
  4. Using a pastry blender or fork, cut the butter into cubes until the mixture is crumbly and the size of peas or smaller.
  5. Create a well in the center of the mixture. Pour in the buttermilk, and using a large spoon, gently incorporate just until all the dry ingredients are moistened. The mixture will look quite wet at this point but that's fine.
  6. Heat the milk in a medium sized saucepan over medium heat. Bring to a gentle boil.
  7. Whisk the sugar and starch in a small bowl to mix well, then add to the milk along with the vanilla extract, stirring until thoroughly blended and smooth.
  8. Reduce the heat under the saucepan to a gentle simmer and cook, uncovered 15 to 20 minutes until the mixture is reduced by half.
  9. Remove from the heat and transfer the dip to a pourable container. Cover and set aside while the sonker bakes.

I found this recipe in A Year of Pies: A seasonal tour of home baked pies by Ashley English.

About Ellen Christian

Ellen is a busy mom of two teenagers who left the corporate world in 2008 to focus on a more eco-friendly life. She lives in rural Vermont where she juggles family, two blogs and a career in social media.

Comments

  1. YUM! Thanks for the recipe!

  2. I’ve never heard of a sonker! Thanks for introducing me to it!

  3. That looks awesome! I love strawberries.

  4. See, there you go teasing me again Ellen!!! 
    And I really love this recipe, so… I’ll wait for your delivery :)

  5. That looks yummy! You make all the best looking recipes. Can I move in with you? Lol!

    Dawn
    http://www.cheapisthenewclassy.com

  6. mmmm that looks so yummy :)

  7. Terri Betz says:

    Just had to tell you thanks for this recipe! I pinned it as Blue Strong and shared and tweeted it!I love getting a new recipe to try and a new book to find and read! Thanks again!

  8. I have never heard of a sonker- but this recipe sounds delicious. I love that you made a substitution to save money. Works for me! Thanks for sharing. :)

  9. This looks delicious!

  10. Amy Orvin says:

    I have never heard of this but it’s good to know you can substitute something and it still be good. May have to give this a try. Thanks for the receipe.

  11. I’ve never heard of this recipe before. Thanks for sharing. My daughter and I love anythng with berries. I am definitely going to try this one. Looks delicious.
    Carol L.
    Lucky4750 (at) aol (dot) com

  12. Something I’ve never heard of but from the ingredient list it looks something like a baked pancake so count me in! Fruit and pastries go hand in hand with the ability to switch to any type to suit one’s liking and to what’s in season at the time. Thanks for the recipe.

  13. Looks good, thanks!

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