I love so many things about this book... It includes a chart of baking pan equivalents and a glossary of dessert types (pandowdies, buckles, slumps, etc). The recipes are given seasonally, so it will make a great companion to the gardener or farmers' market shopper. Each recipe has the total baking time and number of servings listed clearly at the top, and offers storage guidelines for each dish as well. I was so excited by the rhubarb recipes that I went out and bought 3 pounds at the farmers' market to try them all! The Rhubarb Buckle with Ginger Crumb was so tasty I made it twice in less than a week. It's equally good as a coffee cake at breakfast or a dessert. The candied ginger in the topping complemented the tartness of the rhubarb wonderfully. Mimi's German Apple Cake is a great last-minute dessert; it only takes about 15 minutes to put together and has a delicious combination of crumbly cake and juicy apples.
James Beard Award-winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland’s Baker & Spice, to showcase the freshest fruit available amidst a repertoire of nearly 75 satisfying old-timey fruit desserts, including crumbles, crisps, buckles, pies, and more.
An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer’s nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh winter’s day. Simple, scrumptious, cherished–these heritage desserts featuring local fruit are thankfully experiencing a long-due revival.
Whether you’re searching for the perfect ending to a sit-down dinner party or a delicious sweet to wrap up any night of the week, these broadly appealing and easy-to-prepare classics will become family favorites.
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.
"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."
“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