We’ll take this sweetly tart mingling of muffin and coffee cake any time someone cares to plunk a slice down in front of us.
- Quick Glance
- 25 M
- 1 H, 25 M
- 8
About Cory Schreiber
Cory Schreiber is the founder of Wildwood Restaurant in Portland, Oregon. Schreiber grew up in a restaurant family and worked his way around kitchens in Chicago, Boston, and Los Angeles before eventually returning to his hometown to open his own restaurant. Schreiber’s culinary focus is seasonal produce and local farms and he is the author of several cookbooks, including Wildwood Cooking from the Source of the Pacific Northwest.
Stone Fruit Slump
Equal parts bohemian and tradition, this stone fruit slump marries the best aspects of cobbler and cake to sweet, sweet effect.
- Quick Glance
- 30 M
- 1 H, 30 M
- 10
Gingered Pear and Raspberry Pandowdy
Much like a cobbler or a crumble or a crisp, a pandowdy melds sugar and spice with fruit and buttery topping to spectacular effect.
- Quick Glance
- 20 M
- 1 H, 40 M
- 1
Fig and Mixed-Color Raspberry Crumble
This fig and raspberry crumble is perfect for a fall dinner. The figs and raspberries are flash-broiled to hold their shape and color. A favorite crumble.
- Quick Glance
- 30 M
- 35 M
- 0
Apple Crisp with Brandy-Soaked Currants
Apples and brandy-soaked currants fill this autumn crisp. The apple softens while the currants lend a depth of flavor. The crisp topping stays, well, crisp.
- Quick Glance
- 20 M
- 1 H, 30 M
- 0
Seared Scallops with Cider Brown Butter
Quick-cooking scallops are complemented by—surprise!—an easy cider brown butter sauce. Equal parts tart, sweet, succulent.
- Quick Glance
- 25 M
- 25 M
- 0
Blackberry Roly-Poly
For this roly-poly, fresh blackberries are rolled up jelly-roll style in a milk pastry. A zingy sliced-lemon sauce is serve on the plate as a perfect companion.
- Quick Glance
- 45 M
- 1 H, 30 M
- 0