Savory Miso Caramel Apple Crumble
A unique dessert that combines sweet caramelized apples with a savory white miso caramel sauce and a crunchy oat topping, creating a complex balance of flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- For the Miso Caramel Sauce:
- ½ cup (113g) unsalted butter
- 1 cup (200g) light brown sugar, packed
- ½ cup (120ml) heavy cream, room temperature
- 2 tablespoons white miso paste
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt (optional)
- For the Apple Filling:
- 4 large Granny Smith apples (about 1.5 lbs), peeled, cored, and sliced
- ¼ cup apple cider
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon cornstarch
- For the Crumble Topping:
- 1 cup (125g) all-purpose flour
- ½ cup old-fashioned oats
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (113g) cold unsalted butter, cubed
- ½ cup chopped pecans (optional)
Instructions
- Prep the Apples: Peel, core, and slice apples into ½-inch thick wedges. Place in a large mixing bowl. Add lemon juice, cinnamon, nutmeg, and cornstarch. Toss until evenly coated and set aside.
- Make the Miso Caramel: In a medium saucepan over medium heat, melt the butter. Add brown sugar and stir constantly until dissolved and bubbly (about 3 minutes).
- Add Cream and Miso: Slowly pour in heavy cream while whisking vigorously to prevent separation. Whisk until smooth. Remove from heat and stir in white miso paste and vanilla extract. Taste and adjust salt if needed.
- Assemble: Pour sliced apples into a 9×9 inch baking dish. Pour the warm miso caramel over the apples, spreading it evenly.
- Make the Topping: In a separate bowl, combine flour, oats, granulated sugar, and brown sugar. Add cold cubed butter. Use a pastry cutter or fingers to mix until the mixture resembles coarse crumbs with pea-sized clumps. Stir in chopped pecans.
- Bake: Preheat oven to 375°F (190°C). Sprinkle the crumble topping evenly over the apples. Bake for 35-40 minutes, until the topping is golden brown and the filling is bubbling.
- Cool and Serve: Let the crumble cool for at least 10 minutes to allow the caramel to thicken. Serve warm with vanilla ice cream or whipped cream.
Notes
Use white miso paste, not red, as red miso is too strong and bitter. Ensure butter is cold for the topping to achieve a crunchy texture. Watch the caramel closely when adding cream to prevent boiling over. The crumble tastes better on day two as flavors deepen.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
Keywords: miso caramel, apple crumble, dessert recipe, fall baking, savory sweet dessert, gluten-free option, easy dessert