Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
by Cory Schreiber, Julie Richardson
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Book Summary Information
Author: Cory Schreiber, Julie RichardsonBrand: JCPenney
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-04-28
ISBN: 1580089763
Number of pages: 176
Publisher: Ten Speed Press
Book Reviews of Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
Book Review: Delicious, Non-Fussy Desserts with Seasonal Fruit
Summary: 5 Stars
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.
Summary of Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, 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.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.
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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