This lazy peach sonker is super juicy and spiked with warming spices. Make the filling in the Instant Pot, whip up the quick batter, and you'll be ready for dessert in no time!
For the Peaches (from The Gluten-Free Instant Pot Cookbook)
1 ¼cupswater
½cuppacked brown sugar
1Tablespoonground cinnamon
½teaspoonground ginger
⅛teaspoonground nutmeg
1teaspoonkosher saltI used Morton's
6firm peachespeeled, pitted, and sliced into 8 pieces each (I used frozen since peaches are not currently in season here)
¼cupchopped pecansoptional, for garnish. I didn't use pecans
For the Lazy Sonker Batter
1cupall purpose flour or gluten-free flour blend
1teaspoonbaking powder
heavy pinch kosher salt
½cupwhole milk
1stick of butter
2Tablespoonsgranulated sugar
Instructions
For the Spiced Peaches
Mix together the water, brown sugar, spices, and salt and pour into the inner liner of your Instant Pot.
Turn to saute and bring to a boil, stirring occasionally.
Press cancel. If using fresh peaches, let the syrup cool for 20 minutes. If using frozen peaches, add them to the pot, lock the lid in place, making sure it is set to sealing. Set manual pressure for 3 minutes.
Once the 3 minutes is up, carefully do a quick pressure release then remove the lid.
Press cancel and then saute. Allow syrup to boil for 3-5 minutes to slightly reduce and thicken the syrup.
Add pecans if using and pour into a 1 1/2 to 2 quart oval baker.
For the Lazy Sonker Batter
Set a rack in the center of your oven and preheat to 350F.
In a medium bowl, whisk together the all purpose flour or gluten-free flour blend, the baking powder, and salt.
Place milk and butter in a microwave-safe bowl and microwave on high power until butter has mostly melted and milk is hot. Stir until butter is completely melted.
Pour the milk mixture into the dry ingredients and stir just until you have a thick batter.
Spoon evenly on top of the hot fruit mixture.
Sprinkle the batter with the granulated sugar. (See Notes)
Place the baking dish on a tray to catch any drips and put in the oven. Bake until the topping is deep golden brown and the juices are bubbling all over, about 30-35 minutes.
Allow sonker to cool for 40 minutes or so and serve warm with ice cream, milk dip, sweetened or unsweetened cream, yogurt, or eat it plain.
Store leftovers in the refrigerator for up to 5 days and reheat to serve.
Notes
The recipe for the spiced peaches is from The Gluten-Free Instant Pot Cookbook by Jane Bonacci and Sara de Leeuw, published by Harvard Common Press, March 2019.For a sweeter dessert, you can whisk 1/4 cup sugar into the flour, baking powder, and salt. In that case, you can choose to sprinkle additional sugar on top of the batter or not. It all depends on how sweet you like things.