Small Apple Sonker
This is a small batch version of Apple Sonker, a type of fruit dessert well loved in parts of North Carolina. This apple version is more like a cobbler than a true sonker, which is served with a milk dip. But if you serve it with vanilla ice cream you get pretty much the same effect.
Servings 4 people
Cost 5
Equipment
- 1 6 cup capacity casserole dish or wide loaf pan
Ingredients
- 3 cups peeled and roughly chopped apples (400 grams after being peeled, chopped, etc.)
- 2 tablespoons sugar (can use more or less)
- 1 pinch salt (can omit if using salted butter)
- ¾ teaspoon apple pie spice or just cinnamon
- 1 tablespoon butter, cut into thin slices or bits
Topping
- ½ cup all-purpose flour (65 grams)
- ⅓ cup sugar (75 grams)
- ½ teaspoon baking powder
- ⅛ teaspoon salt or ¼ if using unsalted butter
- ⅓ cup whole milk, luke warm room temp but not ice cold (75 grams)
- ¼ teaspoon vanilla
- 4 tablespoons butter, melted and still a little warm
Instructions
- Preheat the oven to 350 degrees F. Have ready a 1 quart baking dish or a casserole or wide loaf pan.
- Mix together the apples, sugar, salt (if using unsalted butter) and spices. Spread in the dish and scatter the butter bits on top.
- Put the apple mixture in the preheated oven for 15 minutes while you make the topping.
- About 10 minutes after you put the apples in the oven, prepare the topping. Mix together the flour, sugar, baking powder and salt. Add the milk and vanilla and stir until blended, then add the butter. Stir just until blended.
- Raise the oven temperature to 375 degrees F.
- Remove the apple mixture from the oven oven and spoon the batter over the warm apples, spreading it gently so it just partially covers the apples. Return to the oven and bake for another 35 minutes or until the topping appears baked and has a few brown spots on it. This could take a little longer depending on your oven.
- Let cool for about 5 to 10 minutes before serving. Serve warm. Alternatively, you can let cool, then chill it and re-heat.