At some point in my life, I became obsessed with cobbler. It started off with this:
A warm peach cobbler, hidden beneath two scoops of vanilla ice cream on a perfect summer day with good friends in Pasadena, right before a cutesy Michael Cera movie.
After that there was the berry cobbler with ice cream and coffee in Andersonville, the three or so apple or blueberry pies from Whole Foods, another triple berry crumble pie. And now, I'm hooked.
This recipe uses miso in the streusel topping - brilliant! It adds some depth to the flavor ("umami"is the trendy term, I believe). And even though I always slip a little too much lemon in, it always turns out to be a party pleaser. So make it! The recipe will make two small cobblers (as in two cake pans worth) or one large cobbler. And then grab some vanilla bean ice cream (though my sister prefers peanut butter) and dig in. All the peeling and coring is worth it.
with white miso streusel
from Bon Appetit