This recipe was originally published on Food Network.
Since developing this miso apple crumble recipe last fall, I’ve made it almost every month. It’s sweet and tart from the brown sugar and apples, with a subtle hint of saltiness from the miso and a buttery crunch from the crumble topping. Serve it warm with a dollop of cold whipped cream for a perfect bite.
Ingredients
Filling
3 red apples, peeled and roughly cubed
½ cup brown sugar
½ lemon, juiced
2 tablespoons white miso paste
1 tablespoon cinnamon
Pinch of kosher salt
Topping
½ cup old-fashioned rolled oats
¼ cup butter, cubed
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1 teaspoon cinnamon
Pinch of kosher salt
Whipped cream, optional
Instructions
Preheat the oven to 415°F.
Add the apples, brown sugar, lemon juice, white miso paste, cinnamon, and a pinch of kosher salt to a large mixing bowl. Mix everything together using your hands until the miso has been distributed evenly. Transfer the apple mixture to a 7-inch pie plate (you can also use a loaf pan).
Using the same bowl, add the rolled oats, butter, all-purpose flour, brown sugar, cinnamon, and a pinch of salt. Using your fingertips, combine and pinch the butter into the dry mix until the mixture resembles wet sand (you should have pea-sized pieces) and there’s no loose flour left. Add the crumble on top of the apple mixture, spreading it out to make sure it’s evenly distributed.
Bake the crumble in the oven for 15 to 20 minutes or until golden brown. Let it cool for 20 minutes before serving with whipped cream or vanilla ice cream.