Miso Caramel Apple Crisp
This sophisticated dessert transforms the traditional apple crisp by combining the comforting warmth of baked apples with the complex umami depth of miso paste. The savory-sweet miso caramel creates a multidimensional flavor profile with notes of butterscotch, salt, and earthiness that perfectly complements the natural sweetness of baked apples.
Equipment
- 9x13-inch Baking Dish or 10-inch Cast Iron Skillet
- Medium Saucepan
- Whisk
- Pastry cutter or two forks
Ingredients
Miso Caramel
- 1 cup granulated sugar
- 1/3 cup water
- 1/2 cup heavy cream substitute: full-fat coconut milk for dairy-free option
- 3 tablespoons unsalted butter substitute: vegan butter
- 2 tablespoons white miso paste substitute: chickpea miso for mellower flavor
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Apple Filling
- 6 large apples preferably a mix of Honeycrisp and Granny Smith
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour substitute: gluten-free flour blend
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Crisp Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour substitute: almond flour for gluten-free option
- 2/3 cup packed brown sugar substitute: coconut sugar for less refined option
- 1/2 cup chopped pecans or walnuts
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup unsalted butter cold and cubed (substitute: solid coconut oil)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or a 10-inch cast-iron skillet with butter or cooking spray.
- In a medium saucepan, combine the sugar and water over medium-high heat. Do not stir once it begins to boil. Gently swirl the pan occasionally until the mixture turns a deep amber color (approximately 8-10 minutes).
- Remove from heat immediately and carefully whisk in the heavy cream (it will bubble vigorously). Add butter and miso paste, whisking until completely smooth. Stir in the vanilla extract and salt. Set aside to cool slightly.
- Peel, core, and slice the apples into ¼-inch thick pieces. In a large bowl, toss the apple slices with lemon juice. Add flour, cinnamon, nutmeg, and ginger, tossing until evenly coated.
- In a medium bowl, combine the oats, flour, brown sugar, chopped nuts, cinnamon, and salt. Add the cold, cubed butter and use your fingers, a pastry cutter, or two forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
- Pour about half of the miso caramel into your prepared baking dish. Add the spiced apple mixture, spreading it evenly. Drizzle another quarter of the caramel over the apples, reserving the remaining caramel for serving.
- Scatter the crisp topping evenly over the apples, making sure to cover the entire surface.
- Bake in the preheated oven for 40-45 minutes, until the topping is golden brown and the filling is bubbling at the edges. If the topping starts to brown too quickly, loosely cover with aluminum foil.
- Allow to rest for 15-20 minutes before serving. Serve warm with a drizzle of the reserved miso caramel sauce and a scoop of vanilla ice cream if desired.
Notes
The flavor actually improves after 24 hours as the miso compounds continue to develop.
Store leftover crisp covered in the refrigerator for up to 4 days.
To reheat, cover with foil and warm in a 325°F (165°C) oven for 15-20 minutes, or microwave individual portions for 30-45 seconds.
The miso caramel sauce can be stored separately in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Calories: 425kcalCarbohydrates: 58gProtein: 4gFat: 21gSaturated Fat: 11gSodium: 280mgPotassium: 235mgFiber: 5gSugar: 42gVitamin C: 15mgIron: 8mg
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