Lazy Sonker
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 8tablespoons (1 stick) butter
- 4heaping cups (about 1½ pounds) hulled strawberries (halved if large) or pitted cherries
- ½teaspoon vanilla extract
- 1cup plus 2 tablespoons sugar
- 1cup plus 2 tablespoons self-rising flour
- 1cup milk
- ½teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
336 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 4 grams protein; 370 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Put 5 tablespoons butter in a 9-by-12-inch baking pan, and place in oven; remove when melted.
- Step 2
In a large saucepan, combine fruit, vanilla, ¼ cup sugar, 1 tablespoon butter and 1 cup water. Place over low heat and simmer until fruit is slightly tender, about 5 minutes. Remove from heat. Drain fruit, reserving liquid and fruit separately; there should be about 1 cup liquid.
- Step 3
In a small saucepan, combine remaining 2 tablespoons butter, 2 tablespoons of the sugar and 2 tablespoons of the flour. Place over medium heat and stir until butter melts and mixture is well blended and thickened, about 2 minutes. Add ½ cup of the liquid from the fruit, and whisk until smooth. Add another ½ cup liquid and whisk again. Add mixture to fruit, combining well.
- Step 4
In a medium bowl, combine milk, remaining 1 cup flour, the salt and remaining ¾ cup sugar. Whisk to consistency of pancake batter.
- Step 5
Pour fruit mixture into the pan with the melted butter. Carefully pour batter over fruit, taking care to spread it so it touches the edge of the pan. There will be some bare spots. Bake until crust is golden, about 35 minutes.
Private Notes
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Cooking Notes
Linda
Haven't made this with cherries but for years have made something close as a classic summer dessert with 4 cups peeled and sliced peaches, sprinkled with sugar and a big squeeze of fresh lemon juice, set aside to get juicy. No cooking or thickening required!
Hammy
I don't understand this. No cooking what? This whole recipe is cooking and baking.
Grammy Cooks
Substitute 2 cups of plain flour and I teaspoon of baking soda for 2 cups of self raising flour.
Diane
Hammy, I think Linda is referring to the stovetop steps-simmering the fruit and thickening the juice. I usually make crumbles, but I don't include those steps, either. I mix the fruit with a bit of sugar and cornstarch, top and bake.
tiny
i made the mistake of making this a few hours ahead of serving it- what looked like great crust when i pulled it out of the oven turned soggy and rubbery by the time i served it. plus it didn't look as juicy and loose as it does in the picture (and as it did right out of the oven). the flavor was nice, but i doubt i would make it again.
Lisa Tolbert
Sonker really does need to be served warm from the oven. A sprinkling of sugar on the crust in the last ten minutes of cooking adds a nice touch.
Charles Elliott
Sweet cherries or sour pie cherries? It DOES make a difference!
Grammy Cooks
Substitute 2 cups of plain flour and I teaspoon of baking soda for 2 cups of self raising flour.
Bonnie
Self-rising flour? How about flour and yeast?
Marqua1
The crust was soggy and rubbery from the moment that I took it out of the oven. Really not good.
Ashleybakes
All of the folks saying that their sonker was rubbery probably overmixed the batter. The upper cake layer is supposed to be pancake-like with a little bit of crispness on the top. After reading the "soggy" reviews I was a little timid about trying the recipe as-is so I put a touch more sugar and, upon discovering we were out of milk, used a 1/4 cup sour cream mixed with 3/4 cup of water. The result: spectacular, even while keeping it in the fridge and *gasp* microwaving single servings as needed
tiny
i made the mistake of making this a few hours ahead of serving it- what looked like great crust when i pulled it out of the oven turned soggy and rubbery by the time i served it. plus it didn't look as juicy and loose as it does in the picture (and as it did right out of the oven). the flavor was nice, but i doubt i would make it again.
Lisa Tolbert
Sonker really does need to be served warm from the oven. A sprinkling of sugar on the crust in the last ten minutes of cooking adds a nice touch.
Peggy Herron
Anyone try making this with half the butter and sugar ?
Cora Pendergast
I made this with half the sugar, using pears. And it was still quite sweet. If I make it again I will use even less, depending on the sweetness of the fruit. I also used spray on oil in the dish instead of butter and it seems fine.
Wendypc
I think this needs to be in a smaller pan. The top was really thin and chewy
Iron nd it to be pretty bland nd too sweet. Maybe w rhubarb?
Lakebluffer
The no cooking no doubt refers to the fruit, which in the comment was peaches.
Linda
Haven't made this with cherries but for years have made something close as a classic summer dessert with 4 cups peeled and sliced peaches, sprinkled with sugar and a big squeeze of fresh lemon juice, set aside to get juicy. No cooking or thickening required!
Hammy
I don't understand this. No cooking what? This whole recipe is cooking and baking.
Diane
Hammy, I think Linda is referring to the stovetop steps-simmering the fruit and thickening the juice. I usually make crumbles, but I don't include those steps, either. I mix the fruit with a bit of sugar and cornstarch, top and bake.
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