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.
From the Hardcover edition.
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|Title of eBook: Rustic Fruit Desserts|
|Release Date: 10-20-2010|
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|Publisher: Ten Speed Press|
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Rustic Fruit Desserts
A slump is a simple steamed pudding, somewhat akin to a cobbler, that uses whatever fruit you have on hand.
Unlike most of the other recipes in this book, a slump is usually cooked on the top of the stove; first you heat the fruit, then you top it with dumplings and simmer the slump to perfection.
This is a perfect dessert to make on a hot day, as you will not need to turn on your oven. The amount of sugar needed in the fruit filling will vary depending on the sweetness of the fruit. It is important to choose a pot with a tight-fitting lid, so the dumplings will cook through.
Ingredients for Fruit Filling
•41⁄2 pounds mixed plums, nectarines, or peaches, fresh or frozen, pitted (8 to 9 cups or 3 pounds prepped)
•3⁄4 to 1 cup (51⁄4 to 7 ounces) granulated sugar
•3 tablespoons cornstarch
•1⁄2 teaspoon fine sea salt
•2 tablespoons freshly squeezed lemon juice (about 1⁄2 lemon)
Ingredients for Dumplings
•1 cup (5 ounces) all-purpose flour
•1⁄2 cup unsifted (21⁄2 ounces) cake flour
•2 tablespoons granulated sugar
•1 teaspoon baking powder
•1⁄2 teaspoon baking soda
•1⁄2 teaspoon fine sea salt
•1⁄2 teaspoon ground cinnamon
•1⁄2 teaspoon ground cardamom
•1⁄2 cup (4 ounces) cold unsalted butter, cut into 1⁄2-inch cubes
•1 cup cold buttermilk
To make the fruit filling, slice the fruit over a bowl so you can collect all of the juices. Slice each fruit into 10 to 12 pieces, depending on the size of the fruit, and drop the slices into the bowl. Separately, rub ...