A cousin to crumble and crisp and cobbler, a pandowdy is simply another spectacular fork-to-pie-hole delivery system for fruit, sugar, and spice buried beneath buttery biscuits.
- 20 M
- 1 H, 40 M
- 2
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. @cory_schreiber
Cranberry Buckle with Crumb Topping
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.
- 25 M
- 1 H, 25 M
- 15
Stone Fruit Slump
Equal parts bohemian and tradition, this stone fruit slump marries the best aspects of cobbler and cake to sweet, sweet effect.
- 30 M
- 1 H, 30 M
- 10
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