Warm Apple Cobbler

So delicious! I made the cobbler according to the recipe with just three minor alterations--I added more apples than the recipe called for, I sliced the apples just slightly thinner (maybe 3/8 in. thick), and I used a combination of granny smith, melrose and honey crisp apples because that's what I had on hand. It was the perfect balance of apples and topping. Don't be intimidated by the amount of topping. It is a lot but it has a wonderful flavor and texture--a perfect combination of savory and sweet. I will be making this recipe again and again.

• Anonymous

• Columbus, OH

• 10/15/2019

Where is everyone getting this ideo that miso comes in powder form? Miso is a fermented soybean PASTE. To the first reviewer, cobbler is not meant to be "flakey".

• Anonymous

• Toronto, ON

• 9/18/2018

I followed the recipe exactly, and the cobbler was delicious! I'm making it for Thanksgiving dessert, and this time I hope to make the crust more attractive. It looked a bit blobby the first time, but the taste was phenomenal! Everyone had seconds.

• eileenz

• Clarksville, MD

• 11/19/2017

So good! Surprised to see miso in the ingredients but it works really well as a savory complement to the sweet things. I think this is still a 4-fork recipe as written, but I found the apple part a little thin and the cobbler a little thick, just for me personally. Next time I'll keep the apple part the same, halve the cobbler dough, and bake in a 9x9.

• lschmidt

• Portland, OR

• 11/2/2016

This cobbler is incredibly delicious and simple to make. I made mine vegan, and it came out so savory and delectable.

• xoxvegan

• Chicago, IL

• 11/28/2015

The miso thing was a bit strange; had to go to two separate supermarkets to find. Only found brown miso paste. And brown miso paste works just fine! I took this to a friend's potluck and everyone raved about the dish. Set it in the oven at dinner and an hour later the dish (with vanilla ice cream) had already become everyone's favorite of the evening.

• foreignfern

• San Antonio

• 3./10/2014

we made this on Thursday.... Delicious!

• bsucherman

• Chicago, IL

• 11/30/2013

Loved it!

• snickerdoodle

• Portland, Oregon

• 9/28/2013

I made this recipe the first time with no changes other than using brown miso because that's what I could find and chopping the apples instead of slicing them, and we really liked it. The second time I made it, I accidentally increased the lemon peel and juice in the apples a bit (I'd say it was doubled) and then added a touch more brown sugar (1/4 cup?) to counterbalance the tartness. We liked it even more, but we're lemon-lovers. It made the apples have a whole different note. With the vanilla ice cream's sweetness, this is how we'll be making it from now on! I'm taking it to a friend's for dinner again tonight.

• kulissa

• Colorado

• 9/15/2013

Excellent and fairly simple. Couldn't find miso powder and didn't look for the paste. Found a soup in powder form, sifted the onions...turned out to be a little over a tblspoon. Probably would have been fine with or without the miso. Loved this!!

• Anonymous

• Houston, Tx

• 8/6/2012

This recipe is absolutely fantastic. I've made it for Christmas Eve dessert, book club and many other occasions, and each time the dish was scraped clean. I couldn't recommend it more.

• rayqueen6

• Philadelphia, PA

• 5/15/2012

This was very tasty. I made half the recipe, but followed all instructions. Not too sweet, a very crunchy topping and overall delicious. Will keep making it.

• Anonymous

• boston, ma

• 1/22/2012

wonderful, I will make this again.. we have an annual party, it will be part of it in future..

• Anonymous

• 12/21/2011

I halved the recipe and it turned out great. Not a big cobbler or crisp fan but this was very good, not too sweet (thank you Granny Smith), and looked very nice, too.

• grazianolinda

• Hanover Park, IL

• 12/14/2011

I was doubling this recipe for a large party and wasn't sure if the miso was the right one so I skipped it.. it was a big hit... comfort food... would make again for sure

• Anonymous

• toronto

• 11/30/2011