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Crumbles, Buckles, Cobblers, Pandowdies, and More

Table of Contents

Acknowledgments - x

Introduction - 1


Spring

Apple and Rhubarb Pandowdy 16

Rhubarb Fool - 18

Rhubarb Compote Two Ways - 21

Rhubarb and Bing Cherry Brown Betty - 22

Sour Cherry Cobbler - 23

Rhubarb Cream Cheese Pie with Fresh Strawberries - 26

Rhubarb Buckle with Ginger Crumb - 27

Fresh Strawberry and Ricotta Tart - 28

Rhubarb, Oat, and Pecan Crumble - 30

Boozy Dried Cherry, Chocolate, and Hazelnut Bread Pudding - 31

Upside-Down Sweet Cherry Cake - 32

Lemon Buttermilk Rhubarb Bundt Cake - 36

Cherry Almond Bars - 37

Strawberry Shortcake - 38


Summer

Raspberry Red Currant Cobbler - 46

Double-Crusted Pluot Crisp - 49

Raspberry Cream Brown Betty - 50

Stone Fruit Tea Cake - 52

Apricot Raspberry Cobbler - 53

Nectarine, Boysenberry, and Almond Crisp - 55

Lemon Blueberry Buckle - 58

Vanilla-Spiked Plum Galette - 61

Marionberry Pie - 62

Blueberry Cobbler with Cornmeal Biscuit - 63

Gingered Peach and Blackberry Pandowdy - 64

Stone Fruit Slump - 66

Raspberry Fool - 69

Caramel Peach Grunt - 70

Stone Fruit Upside-Down Cornmeal Cake - 72

Summer Fruit Trifle - 74

Tayberry Oat Buckle - 77


Fall

Apple Blackberry Pie - 84

Maple Apple Dumpling - 86

Gingered Pear and Raspberry Pandowdy - 88

Grape Galette - 91

Apple and Black Currant Brown Betty - 92

Huckleberry Buckle with Vanilla Drizzle - 93

Quince and Apple Brown Butter Tart - 94

Fig and Mixed-Color Raspberry Crumble - 96

Pumpkin Custard with Cookie Crumb Crust - 98

Pear Cobbler with Shingled Hazelnut Biscuits - 100

Upside-Down Pear Chocolate Cake - 102

Caramel Apple Steamed Pudding with Ginger - 105

Fig and Honey Cream Galette - 107


Winter

Pear Sauce - 115

Pear Sauce Bundt Cake with Pear Brandy Butter Glaze - 116

Cranberry Buckle with Vanilla Crumb - 118

Cranberry Upside-Down Almond Cake - 120

Apple Cranberry Oat Crumble - 122

Apple Custard Pie with Orange - 123

Mimi’s German Apple Cake - 124

Apple Cobbler with Cheddar Cheese Biscuit - 126

Deep-Dish Winter Fruit Pie with Walnut Crumb - 128

Stewed Fruit and Chantilly Cream with Vanilla Bean Shortbread - 131

Olive Oil Citrus Cake - 132

Lemon Sponge Tart - 135

Caramelized Pear Bread Pudding - 136

Apple Crisp with Brandy-Soaked Currants - 138

Apple Pandowdy - 140

Grandma Freeman’s Jam Cake with Brown Sugar Rum Glaze - 142


Pantry

Chantilly Cream - 145

Crème Fraîche - 146

Vanilla Bean Ice Cream - 146

Berry Ice Cream - 147

Basic Jam - 148

Vanilla Sauce - 149

Vanilla Crumb - 149

All-Butter Pie Pastry - 151

Short Dough - 152

Galette Dough - 153

Vanilla Bean Shortbread - 155

Vanilla Chiffon Cake - 156


Sources - 158

Index - 159

About the Author

Cory Schreiber is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef- Pacific Northwest. Schreiber is a chef consultant for Sysco, the nation's largest foodservice marketer and distributor. Previously, he worked with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and taught cooking classes in Portland, Oregon.

A graduate of the Culinary Institute of America, Julie Richardson grew up enjoying the flavors that defined the changing seasons of her Vermont childhood. Her lively small-batch bakery, Baker & Spice, evolved from her involvement in the Portland and Hillsdale farmers' markets. She lives in Portland, Oregon.

Reviews

"It is fate, really. Simply team up two Portland, Oregon, fruit experts--an award-winning chef turned farm-to-school food coordinator, and a baker known for her glorious handcrafted goods--and a must-have new little cookbook appears: Rustic Fruit Desserts by Cory Schreiber and Julie Richardson. . . . . This cookbook, a true collaboration, is a reflection of the passion they share for Oregon's amazing variety of seasonal fruits and the respect they have for the small growers who farm in a sustainable way. . . . The genius of this work lies in Schreiber's playful fruit combinations and Richardson's mastery of doughs and spices to complement them."

–Gourmet


“Rustic Fruit Desserts embodies the modern wisdom about how to cook delicious food: make it fresh, local, and seasonal. As someone who’s always loved desserts with fruit and, who, like Julie, has New England roots, I also applaud the book’s mouthwatering taxonomy, which distinguishes between grunts, slumps, buckles, crisps, cobblers, and pandowdies.”

–Sara Moulton, host of Sara’s Weeknight Meals and executive chef of Gourmet


“Finally, all of my favorite kinds of dessert in one place! From warm berry buckles and crumbly crisps to boozy bread pudding, Rustic Fruit Desserts will help you bake your way through the best of the bounty.”

–David Lebovitz, author of The Sweet Life in Paris and The Perfect Scoop