Staff Pick
Think of this as the dessert companion to Six Seasons, full of local produce simply prepared. A ricotta tart is heaped with fresh strawberries; raspberries melt into a creamy brown betty; a recipe for stone fruit slump calls for whatever peaches, nectarines, or plums you have on hand topped with tangy buttermilk dumplings. The perfect end to a great meal. Or breakfast. No judgement here. Recommended By Eva F., Powells.com
Synopses & Reviews
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.
In Rustic Fruit Desserts, each season's bounty inspires unique ways to showcase the distinct flavor combinations that appear fleetingly. 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 satisfying old-timey fruit desserts, including crumbles, crisps, buckles, and pies.
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.
Review
"[A] must-have new little cookbook....The genius of this work lies in Schreiber's playful fruit combinations and Richardson's mastery of doughs and spices to complement them." Gourmet Magazine
Review
"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
Review
"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
Synopsis
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.
Synopsis
A collection of simple and satisfying recipes for crisps, slumps, buckles, grunts, and other old-timey desserts by a beloved Portland bakery owner in collaboration with one of the region's top chefs.
An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer's sweet nectarines and raspberries. Or a comforting pear bread pudding made with brioche to soften a harsh winter's day. In Rustic Fruit Deserts, James Beard, award-winning chef Cory Schreiber and Julie Richardson, owner of Baker & Spice, share their repertoire of classic fruit desserts, including crumbles, crisps, Betty's, buckles, and pies that showcases the freshest in-season fruit available.
Video
About the Author
Cory Schreiber founded Wildwood Restaurant and won the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works as the Farm-to-School Food Coordinator with the Oregon Department of Agriculture and continues to write, consult, and teach cooking classes in Portland, Oregon.
Julie Richardson grew up enjoying the flavors that define the seasons of her Vermont childhood. After graduating from the Culinary Institute of America, she founded the small-batch bakery Baker & Spice, which evolved from her stands at the Portland and Hillsdale farmer's markets. She lives in Portland, Oregon.