I've made this a few times now, using what ever berries/fruit I happen to have on hand at the time. It's kinda like a pie turned inside-out. I am not skilled in the pastry department, so I avoid pies if I can... But this, thanks to an article by Ashley English that appears in her book, "A Year of Pies" and I believe in Taproot Magazine too. (Adapted recipe after the photos)
This one was raspberries:
And dolloped (is that even a word?) with spelt dumplings...
... and served with ice cream! Voila:
- 4 1/2 half-pints raspberries
- 1/2 cup honey/agave/maple syrup
- 1/4 cup arrowroot powder or cornstarch
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour (or spelt or combo)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cubed
- 3/4 cup buttermilk (or yoghurt)
- 3 tablespoons unsalted butter, melted
Preheat the oven to 425°F. Butter a 10-inch skillet or a 9-inch pie pan and set aside.
Prepare the filling:
Combine all the ingredients for the filling in a medium-size bowl. Stir until the dry ingredients are thoroughly mixed and the berries are well-coated. Cover bowl with a kitchen cloth and set aside for 15 minutes.
Prepare the biscuit topping:
Combine the flour, baking powder, baking soda, and salt in a medium-sized bowl.
Using a pastry blender or fork, cut in the butter cubes until the mixture is crumbly and the size of peas or smaller.
Create a well in the center of the mixture. Pour in the buttermilk, and using a large spoon, gently incorporate just until all of the dry ingredients are moistened. The mixture will look quite wet at this point, but that’s fine.
Assemble the sonker:
Place the blackberry mixture in the prepared skillet.
Using a large spoon,dollop the surface of the raspberries with the biscuit topping, aiming for mounds of about 3 tablespoons of batter. You needn’t be terribly specific on the biscuit amounts; as long as the surface is dotted with reasonably similar biscuit mounds, you’re fine.
Pour the melted butter over the biscuit topping and bake for 15 minutes. Reduce the oven temperature to 350°F and continue baking an additional 30 minutes.
Cool at least 30 minutes.
Enjoy! And, if you have leftovers, you can have it again for breakfast, with yoghurt on the side instead of the icecream.