title: Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
author:  Cory Schreiber 
description: "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: <i>Rustic Fruit Desserts </i>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."<br /><br /><i>Gourmet </i><br /><br /><br /><i>Rustic Fruit Desserts</i> embodies the modern wisdom about how to cook delicious food: make it fresh, local, and seasonal. As someone whos always loved desserts with fruit and, who, like Julie, has New England roots, I also applaud the books mouthwatering taxonomy, which distinguishes between grunts, slumps, buckles, crisps, cobblers, and pandowdies.<br /><br />Sara Moulton, host of<i> Saras Weeknight Meals </i>and executive chef of <i>Gourmet <br /></i><br /><br />Finally, all of my favorite kinds of dessert in one place! From warm berry buckles and crumbly crisps to boozy bread pudding, <i>Rustic Fruit Desserts</i> will help you bake your way through the best of the bounty.<br /><br />David Lebovitz, author of <i>The Sweet Life in Paris</i> and <i>The Perfect Scoop</i>
zlib_text: [Back](067131985X__20.htm) | [Next](067131985X__22.htm)  
  [Contents](067131985X_toc.htm)
  
  # **CHAPTER TWENTY-ONE**
  
  The company barely fitted inside the walls of the village. The Marines and
  their equipment were packed into every nook and cranny as the women of the
  village, significantly smaller than the male warriors, came out with hoarded
  foodstuffs for what was shaping up as an evening of celebration. The company
  reciprocated in building the menu as best it could. Despite the critical
  importance of the food supplies they'd brought with them, some of the Marines'
  rations were never going to survive conditions on Marduk, and they brought
  those out to add to the various edibles being produced by the Mardukans.
  
  Platters of grain, similar in texture to rice but tasting more like barley,
  were scattered about among the residents and visitors, along with carved
  wooden bowls of fruits. The predominant fruit species appeared to be a large,
  brown oval with a thick, inedible skin but a ripe re