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Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Hardcover – Apr 28 2009

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Product Details

  • Hardcover: 176 pages
  • Publisher: Ten Speed Press (April 28 2009)
  • Language: English
  • ISBN-10: 1580089763
  • ISBN-13: 978-1580089760
  • Product Dimensions: 18.6 x 2.7 x 21 cm
  • Shipping Weight: 567 g
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #135,896 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description


"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

About the Author

CORY SCHREIBER is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and writes, consults, and teaches 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.

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5 of 5 people found the following review helpful By C. Nizan on Oct. 19 2010
Format: Hardcover Verified Purchase
Wonderful book, have tried almost every single recipee and they all turn out wonderful. Its a smaller book, with brilliant pictures and no fail recipees! A must have if you like all fruity desserts.
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By Cathy Connally on June 26 2015
Format: Hardcover Verified Purchase
Loved the cookbook. the recipes are great and they work for all skill levels.
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By Carolyn Carpenter on Oct. 2 2015
Format: Hardcover Verified Purchase
Have tried a few recipes and they are good.
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1 of 5 people found the following review helpful By Kiki on June 12 2010
Format: Hardcover
Ce livre, rempli de recettes fruitées est très bien fait, c'est-à-dire que les recettes sont classées par saisons! Quoi de mieux que de fonctionner ainsi à l'ère où on veut de plus en plus acheter des produits de saison? De plus, il y a beaucoup de photos - ce qui est loin d'être le cas de tous les livres. Je n'ai pas encore testé plein de recettes de celui-ci, mais les quatre que j'ai cuisinées étaient tout simplement délicieuses! Si vous adorez les tartes, les croustillants, ce livre est pour vous!
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Most Helpful Customer Reviews on (beta) 71 reviews
114 of 119 people found the following review helpful
A keeper - destined to be a constant reference June 26 2009
By Larry Fineberg - Published on
Format: Hardcover Verified Purchase
I pre-ordered the book from Amazon after making Lemon Blueberry Buckle, from an adaptation of that recipe published in the local paper. I have alfeady made several recipes from the book, all but one of them were highly successful. The book is small (a big plus). Most recipes take up only one page. Most two page recipes are on facing pages. The photographs make me want to make almost every recipe. The book is deeply satisfying and comforting.

I've tried the following recipes, all of which yielded a fresh, full flavored product with just enough sugar for a pleasant balance between tart and sweet.

- Lemon Blueberry Buckle was a keeper, tart and sweet. It inspired me to buy the book.

- Cherry Almond bars did not work.
Since the recipe clains takes its inspiration from lemon bars, there must be an error. All lemon bars prebake the bottom crust and then either pour the filling on top or make a custard and then pour it on top. They all bake the crust for about 30 minutes and the ssembled bars until the top is set. The Cherry Almond bars really need a total redo. The cherry filling was very good but the bottom was soggy and the top was undercooked. I've written an email to Julie Richardson about the problem. They are deluged with comments and praise from readers. Since it was the my second recipe and the first was so sucessful, I decided to try another.

- Vanilla-spiked plum Galette was extraordinary.
With plums from the farmers market, it was both tart. Just be careful when making it - place the parchment paper on a well made of aluminum foil, otherwise the juice will spread over the oven and burn. I used vanilla sugar for the vanilla infusion.

- Short Dough made a beautiful baked shell for a tart.
I modified the recipe substituting sour cream for heavy cream.

- Galette dough was much better than my old standby of Pasta Frolla by Flo Braker from Baking with Julia [Julia Child].

On balance, the successful recipes are all keepers. Some (Quince, Apple, and Brown Butter Tarte) inspired me to try other recipes on the web. I made an a really good, elegant quince brown butter tarte -- a variation of a financier - my spouse said it was the best dessert ever that had made.

I look forward to making and modifying more of the recipes from this book as the seasons change and different fruits become available in the farmer's market.
83 of 88 people found the following review helpful
Delicious, Non-Fussy Desserts with Seasonal Fruit June 20 2009
By S. D. Fischer - Published on
Format: Hardcover Verified Purchase
This is a wonderful addition to my collection of cookbooks which focus on local, seasonal foods. The authors hail from the Pacific Northwest but many of the fruits they use are available seasonally throughout the U.S. It is easy to understand why Gourmet magazine chose this for a Cook Book Club selection.

The authors explain the difference between tarts (pie without a top crust), galette (free-form tart which doesn't require a pan), cobbler (deep-dish fruit pie with a dense pastry on top), grunt/slump (cobbler cooked on top of stove), crisp/crumble (baked fruit dessert with streusel topping), betty (fruit layered between or on top of diced bread cubes), pandowdy (deep-dish dessert with a crumbled biscuit topping), buckle (cake batter poured in a single layer with berries added to batter), teacake (simple cake like coffee cake), fool (summer fruit layered with whipped cream) and trifle (layered cake, thick cream, and fresh fruit).

This type of dessert is less fussy than frosted cakes, soufflés and other more complicated desserts. Many of these recipes are fairly quick and involve cleaning and chopping fruit and then preparing the dough or crumble topping. For example, Mimi's German Apple Cake requires only 15 minutes of prep time before it goes in the oven.

The book is into four chapters by season plus one Pantry chapter. Each seasonal chapter includes five full-page color photos of finished dishes and a few photos of ingredients or unfinished dishes. You can look up desserts by fruit in the index (some fruits such as apples appear in more than one chapter).

The 14 recipes in the Spring chapter utilize rhubarb, cherry and strawberries. Examples include Upside-Down Sweet Cherry Cake, Rhubarb and Bing Cherry Brown Betty, and Lemon Buttermilk Rhubarb Bundt Cake. The Summer chapter includes 17 recipes which highlight plums, fresh berries (raspberries, blackberries, boysenberries) and stone fruit (peaches, apricots, plums) and include Gingered Peach and Blackberry Pandowdy, Raspberry Red Currant Cobbler, and Caramel Peach Grunt. The 13 Fall recipes utilize apples, quince, pears and figs and include Maple Apple Dumpling, Grape Galette, and Upside-Down Pear Chocolate Cake. The Winter chapter include 16 recipes which utilize apples, pears, cranberries and citrus fruits. The Winter recipes include Carmelized Pear Bread Pudding, Olive Oil Citrus Cake, and Cranberry Buckle with Vanilla Crumb.

The Pantry chapter includes recipes for different doughs and pastry, both Vanilla and Berry Ice Cream, Vanilla bean Shortbread, Vanilla Chiffon Cake, and more.

The authors describe what to look for to choose the freshest produce, how to store it (in or out of the refrigerator) and whether the fruit freezes well. There are a few recipes which use dried fruit (helpful in the off-season as well as when you need to through something together for surprise guests). There are hints throughout the book on advice on how to zest citrus, toast nuts, making caramel, whipping cream, removing currant stems, and more. In addition, there is note with each recipe about how to store it and whether it freezes well.

Another good book with similar desserts (but no duplicate recipes that I caught) is Cobblers & Crumbles. I recommend Rustic Fruit Desserts between the two as it includes the information on seasonal fruit but you can't go wrong with either.
38 of 41 people found the following review helpful
Pretty vintage American recipes June 14 2009
By killazys - Published on
Format: Hardcover
Rustic Fruit Desserts is a book that contains recipes on exactly what is sounds like: rustic fruit desserts. These recipes use a lot of pears, apples, and stone fruits; and use them in old-fashioned way: making pandowdies and slumps, for instance. I've tried out a few of the recipes and they all turned out extremely well, delicious and beautiful in a "rustic" way.

However, a word of caution: if you don't have the right kind of apple, or pear, etc. the flavor will vary tremendously. Sometimes that is a good thing, though.

If you are looking for traditional homemade, pass-through-the-generations kind of recipe book, this is the one!
20 of 20 people found the following review helpful
a wealth of goodies for desserts starring seasonal fruit, but also jams, icecreams, cooking tips, pie pastry and sauces too! Dec 17 2009
By Chandler - Published on
Format: Hardcover
I picked this book up after tasting the Cranberry Buckle recipe at a friend's party and thinking it may be a great and easy recipe to put together for family over the holidays...

I never wound up making that because I decided to do the Pumpkin Custard with cookie crumb crust for Thanksgiving (oooohhhh it was such a good decision!) and I brought both the Cranberry Upside Down Almond Cake and the Apple Cranberry Oat Crumble to our office Christmas party last weekend to both rave reviews and recipe I'm making those again on Christmas.

...and, for me, when I get loads of recipe requests that is when I know a recipe was a winner. It's the Blue Ribbon measurement of friends and family.

I watch my diet most of the year so when November and December comes, we truly celebrate, go off program, eat well, and don't count one calorie. Keeping true to form, I've tried many winning recipes over the last few months. However, I will be using this book often at our dinner parties year-round for desserts too...because it has a wealth of recipes for all seasons, and it enables me to take in a farmer's market and cook all-natural winning desserts with no artificial ingredients. These goodies are from scratch yet I have not found anything I've made to be fussy, long-winded, or time consuming in its instructions.

Here are some favorites:
Summer fruit trifle
Upside down pear chocolate cake
Boozy dried cherry, chocolate, and hazelnut bread pudding
Fresh strawberry and ricotta tart
Mimi's German Apple Cake
Caramel Apple Steamed Pudding with Ginger
Caramelized Pear Bread Pudding
Vanilla Chiffon Cake

It's not a large cookbook at 176 pages which include loads of pretty pictures, but it has a wealth of variety of seasonal fruit dessert recipes--from pandowdies to bread puddings, to crumbles, buckles, cobblers, cakes, name it.

There are tips on making a great pie or tart crust, as well as recipes for both (The all-butter pie crust is REALLY good and turned out flawless and flaky).

There are also great accompaniments to the fruit counterparts such as homemade icecreams, jams, and sauces.

While I normally knock a cookbook down a star if no nutritional info is included since so many like to have some measurement of their intake, I don't hold that standard for an all-dessert cookbook. In fact, I'd probably rather not know! Although when your main ingredient is fruit, there tends to be less "damage" (I like to say to myself) and, dang it, I'm getting in some vitamins and antioxidants albeit really, really sweet ones! HA :-)

NEGATIVES: A little more recipes would have been wonderful but it covered a nice range with what it included and maybe some nutritionals if I had to pick something...however, these aren't big deals in this well-produced, easy-to-follow, and beautifully compiled cookbook. It's a keeper. Year Round.
10 of 10 people found the following review helpful
Ruined my resolve not to buy more cookbooks. Dec 9 2009
By Waitomo - Published on
Format: Hardcover
I had recently donated about half of my 800 cookbooks so that I could better enjoy the ones remaining. I resolved not to buy anymore for a long time and took this out of the local library. After making the pear sauce and the apple cranberry crumble, I gave in and bought it. The technique used to make the crumble topping, involving melting the butter and then simply stirring the crumble topping, was new to me and yielded the exact type of topping that previously it only seemed that I could find in store or bakery bought products. So, although the recipe sounds mundane, it was quite spectacular and something I would incorporate in other favorite recipes. The pear sauce was also terrific and I used the same technique to make peach sauce with frozen peaches. Definitely a book that deserves a place on a kitchen shelf.