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


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Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More + Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth + The Back in the Day Bakery Cookbook
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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: 8.3 x 7.3 x 0.9 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (58 customer reviews)
  • Amazon Best Sellers Rank: #17,646 in Books (See Top 100 in Books)

Editorial Reviews

Review

"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

From the Publisher

* 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.
* Rustic fruit desserts have broad appeal and come together easily--even for inexperienced bakers.
* Recipes are grouped by season and showcase local fruit.

More About the Authors

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Customer Reviews

Recipes are easy to make.
Still Cooking
This cookbook is filled with lovely seasonal fruit desserts.
Sadmelvine
I bought this book for my husband as a gift.
Mrs. Cherry Pie

Most Helpful Customer Reviews

109 of 114 people found the following review helpful By Larry Fineberg on June 26, 2009
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.
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80 of 85 people found the following review helpful By S. D. Fischer VINE VOICE on June 20, 2009
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.
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36 of 39 people found the following review helpful By killazys on June 14, 2009
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!
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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 requests...so 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.
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