A collection of simple and satisfying recipes for crisps, slumps, buckles, grunts, and other old-timey desserts by the owner of a beloved Portland, Oregon, bakery — Julie Richardson, of Baker and Spice — in collaboration with one of the region’s top chefs — Cory Schrieber.
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 Desserts James Beard Award-winning chef Schreiber and Richardson share their repertoire of classic fruit desserts, including crumbles, crisps, Betty’s, buckles, and pies that showcases the freshest in-season fruit available. Simple, scrumptious, and always a cherished favorite, these heritage desserts are (thankfully) experiencing a long-due revival.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better