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Cookbook 2: rustic fruit desserts

Before Gourmet Magazine tanked, I would wait for the list of “Gourmet’s cookbook club selections” this cookbook was on that list. Rustic fruit desserts by Cory Schreiber and Julie Richardson is one of my absolute favorites.

I bought it straight away and it has been my go dessert cookbook ever since. This book is a tiny little gem of a cookbook. I have almost tried every recipe and I can tell you the recipes always turn out deliciously. It’s a really the perfect addition to your cookbook collection. Make a note and add it.

Pear and Raspberry Pandowdy


  • 1 T unsalted butter at room temp for pan

    For Fruit Filling:

  • 1/2 cup granulated sugar
  • 2 T + 1t cornstarch
  • pinch of fine sea salt
  • 4 large pears, peeled, cored, and sliced
  • 1 T freshly squeezed lemon juice
  • 2 cups raspberries, fresh or frozen
  • 1 T cold, unsalted butter cut into cubes

    For biscuit:

  • 1 3/4 cups all purpose flour
  • 3 T + 1 T granulated sugar
  • 3/4 t baking powder
  • 1/2 t fine sea salt
  • 10 T cold, unsalted butter cut into cubes
  • 1/3 cups chopped candied ginger
  • 2/3 cup + 1 T cold buttermilk


  • Position rack on lower third of the oven and preheat to 400. Butter a 9″ cast iron skillet or deep dish pie pan.
  • To make the fruit filling, rub the sugar, salt, and cornstarch together in a large bowl, then add the pears and lemon juice. Toss until covered.
  • Gently fold in the raspberries and transfer the fruit to the prepared pan. Distribute the butter on top of the fruit.
  • To make the biscuit, whisk the flour, 3 T sugar, baking powder, and salt together in a bowl. Add the butter and toss until evenly coated. Using your finger tips or pastry blender, cut in the butter until it’s the size of large peas. (Alternatively, you can put the dry ingredients in a blender and pulse to combine. Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl.).
  • Stir in the candied ginger, then pour in the 2/3 cup buttermilk and stir just until the dry ingredients are moistened. The dough will be crumbly with large chunks of butter visible.
  • Turn the dough onto a lightly floured workspace and gently press the dough together, then press into a 9″ circle.
  • Carefully place the dough atop the fruit. Brush the dough with a 1T buttermilk, then sprinkle with 1 T sugar.
  • Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350 and bake another 2 minutes or until the pastry is golden and the juices are thick and bubbly.

    Allow to cool for 30 minutes before serving. Enjoy!

    Let me know if you have this book and I want to hear what some of your favorite dessert books are. Let’s discuss.

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