"Blackberry Cherry Sonker

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This sonker, a juicy, deep dish cobbler specific to Surry County, North Carolina, is bursting with summer berry flavor. You will love the milk "dip" that goes with it, as well!

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Ingredients

  • 3-3 1/2 3-3 1/2 1/2 cups blackberries washed
  • 3-3 1/2 3-3 1/2 1/2 cups blackberries washed
  • 3-3 1/2 3-3 1/2 1/2 cups blackberries washed
  • 3-3 2/3 3-3 2/3 2/3 cups sweet cherries washed and pitted (I used Bing and Ranier)
  • 3-3 2/3 3-3 2/3 2/3 cups sweet cherries washed and pitted (I used Bing and Ranier)
  • 3-3 2/3 3-3 2/3 2/3 cups sweet cherries washed and pitted (I used Bing and Ranier)
  • 1/2 1/2 1/2 cup granulated sugar
  • 1/2 1/2 1/2 cup granulated sugar
  • 1/2 1/2 1/2 cup granulated sugar
  • 1 1/2 1 1/2 1/2 Tablespoons corn starch or flour
  • 1 1/2 1 1/2 1/2 Tablespoons corn starch or flour
  • 1 1/2 1 1/2 1/2 Tablespoons corn starch or flour
  • 1 1 1 Tablespoon lemon juice
  • 1 1 1 Tablespoon lemon juice
  • 1 1 1 Tablespoon lemon juice
  • 1/4 1/4 1/4 teaspoon kosher salt
  • 1/4 1/4 1/4 teaspoon kosher salt
  • 1/4 1/4 1/4 teaspoon kosher salt
  • 1/8 1/8 1/8 teaspoon freshly grated nutmeg use mace if you have it
  • 1/8 1/8 1/8 teaspoon freshly grated nutmeg use mace if you have it
  • 1/8 1/8 1/8 teaspoon freshly grated nutmeg use mace if you have it
  • 2-crust for a 2-crust pie homemade or storebought
  • 2-crust for a 2-crust pie homemade or storebought
  • 2-crust for a 2-crust pie homemade or storebought
  • 3 3 3 Tablespoons butter divided use
  • 3 3 3 Tablespoons butter divided use
  • 3 3 3 Tablespoons butter divided use
  • To Finish and Bake
  • To Finish and Bake
  • To Finish and Bake
  • 1 1 1 large egg beaten with 1 teaspoon of water
  • 1 1 1 large egg beaten with 1 teaspoon of water
  • 1 1 1 large egg beaten with 1 teaspoon of water
  • 2 2 2 Tablespoons coarse sugar
  • 2 2 2 Tablespoons coarse sugar
  • 2 2 2 Tablespoons coarse sugar
  • For the Dip
  • For the Dip
  • For the Dip
  • 1 1/2 1 1/2 1/2 cups milk
  • 1 1/2 1 1/2 1/2 cups milk
  • 1 1/2 1 1/2 1/2 cups milk
  • 6 6 6 Tablespoons granulated sugar
  • 6 6 6 Tablespoons granulated sugar
  • 6 6 6 Tablespoons granulated sugar
  • pinch pinch salt
  • pinch pinch salt
  • pinch pinch salt
  • 2 1/2 2 1/2 1/2 teaspoons corn starch
  • 2 1/2 2 1/2 1/2 teaspoons corn starch
  • 2 1/2 2 1/2 1/2 teaspoons corn starch
  • 1 1 1 teaspoon vanilla extract
  • 1 1 1 teaspoon vanilla extract
  • 1 1 1 teaspoon vanilla extract

Preparation

Step 1

What To Do
Put the fruit, sugar, cornstarch or flour, lemon juice, salt, and nutmeg into a bowl. Toss to coat evenly. Allow to sit at room temperature for at least 30 minutes or up to 2 hours.

Place a sheet pan on the center rack of your oven and preheat to 375F.

Rub 1 Tablespoon of butter around the sides of a 8" or 9" deep cake pan (mine was 8" x 3". You can also do this in an 8" or 9" square baker.

Roll out one piece of pie crust to about 3/8" thick. Cut into strips roughly 3" wide. Press the strips around the insides of the pan allowing any excess to fold over the edges of the pan.

Roll out part of the other portion of dough into a circle (or square) about the same size as your pan (round or square). Cut slits in the dough--I cut mine into a herringbone pattern. Set aside for the moment.

Pour the fruit and all the collected juiced into the prepared pan and spread out evenly. Cut the remaining 2 Tablespoons of butter into small pieces and scatter over the top of the fruit.

Fit the top portion of dough on top of the fruit. Fold the excess of the bottom crust in over the top crust. No need to crimp.

To Finish and Bake
Brush the top of the sonker with egg wash and then sprinkle evenly with coarse sugar. I used Sugar in the Raw. Place on the sheet pan in the oven.

After 30 minutes in the oven, pour about 1/2 of the hot dmilk dip (how to below) over the top of the sonker.

Continue baking until well browned and until the fruit juices are bubbling all over, even in the center. This will take about 15 additional minutes. If the crust seems to be browning too much, tent loosely with foil.

Cool to warm and serve, passing the dip.

To Make the Dip
Stir together the milk, sugar, corn starch and salt in a medium saucepan.

Cook over medium high heat, whisking frequently, until the mixture comes to a boil. Cook, whisking constantly, for 2 additional minutes, and remove from the heat.

Stir in the vanilla. Use half the dip to pour over the sonker while it's in the oven. The rest is passed at the table for serving. Enjoy!

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