Stone Fruit Skillet Streusel Pie

Strawberry Sonker Recipe
Adapted from a recipe in The New York Times by Wilma Fleming of Barney's Cafe, Mount Airy, North Carolina

Of course I had this with skyr, but Greek yoghurt, cream or ice-cream would be an equally delicious accompaniment.

Ingredients :
8 tablespoons butter
4 heaping cups hulled strawberries (halved if large)
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons sugar
1 cup plus 2 tablespoons self-rising flour
1 cup milk
1/2 teaspoon salt


Directions :
Heat oven to 350 degrees F. Put 5 tablespoons butter in a 9-by-12-inch baking pan, and place in oven; remove when melted.

In a large saucepan, combine fruit, vanilla, 1/4 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.

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 1/2 cup of the liquid from the fruit, and whisk until smooth. Add another 1/2 cup liquid and whisk again. Add mixture to fruit, combining well.

In a medium bowl, combine milk, remaining 1 cup flour, the salt and remaining 3/4 cup sugar. Whisk to consistency of pancake batter.

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.

The recipe and image were copied directly from alicebakesacake