When it comes to cozy fall desserts, apple crumble is always a go-to. I love mixing sweet an salty in desserts just like in these fig and ricotta tarts, and miso maple pear tarts, miso turon, so I had to make this Miso Apple Crumble.
The miso adds a saltiness and umami flavor that an apple crumble didn't know it needed. It's not too overpowering and makes a subtle difference you didn't know you needed.
Miso and apple are a match made in heaven! This is an easy dish but impressive dish to make. Definitely a crowd pleaser. It's both special and comforting. Best way to use up the apples I bought from the farmers market. ⭐️⭐️⭐️⭐️⭐️
- Michelle
If you like miso, I think you'll love my savory miso recipes, like my miso mushroom pasta, French miso onion mushroom soup, and my miso butter.
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Ingredients and Substitutions
- Apples: I like to use apples that still hold its shape after baking such as Granny Smiths, Braebruns, or Honeycrisps.
- Miso: Use a white miso for a more subtle sweeter flavor.
- Nuts: Adding pecans to the crumble will give a nice flavor and texture. Feel free to use almonds or walnuts as an alternative
*see recipe card for full list of ingredients and quantities
How to Make this Miso Apple Crumble
- Preheat your oven at 350°F (175°C)
- Prepare the apples: In a large pan, melt 2 tablespoons of butter over medium heat. Stir in 1 tablespoon of miso and mix until combined. Add the ½ inch cubed apples, ½ teaspoon of cinnamon, lemon juice, and 1 ½ tablespoons of brown sugar. Cook for about 5-7 minutes, stirring occasionally, until the apples are just softened. Transfer the apples to a baking dish and set aside.
- Prepare the Miso Butter for the crumble topping: Melt 6 tablespoons of butter in a small bowl, then whisk in 1 tablespoon of miso until mostly combined. Don't worry if there are a few lumps.
- Prepare the crumble topping: In a separate bowl, mix together the flour, dark brown sugar, chopped pecans, cinnamon, and nutmeg. Pour in the melted miso butter and stir until the mixture forms clumps.
- Assemble and bake: Scatter the crumble topping evenly over the apple mixture. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the topping is golden brown and the apple filling is bubbling. Let it cool before serving. The longer, you wait, the more the filling will set so if you can make it a few hours ahead. Pair with some vanilla ice cream or whipped cream and enjoy!
Tips on Storage
Store any leftover crumble in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave.
How to Make This Successful
- Highly recommend having this with vanilla ice cream or some whipped cream!
- Make this ahead of time (a few hours) instead of serving immediately. I know the smell of apples and spices is tempting, but if you serve it too soon the filling will be too wet as the apple pectin hasn't had enough time to set in. If you want to eat it sooner and have a thicker filling add 1 tablespoon of cornstarch to your apples.
Miso Apple Crumble
This Miso Apple Crumble adds a savory twist to a classic dessert by incorporating miso into both the apple filling and the streusel topping. The miso enhances the sweetness of the apples and pairs perfectly with the crunch of pecans and rich brown sugar. It's a warm, comforting dessert that surprises with a unique balance of sweet and umami flavors, perfect for fall gatherings or cozy nights in.
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Equipment
- 1 baking pan I use a 9 inch round pan
- 1 large skillet
Ingredients
Apple Filling
- 5-6 apples Granny Smiths, Braebruns, or Honeycrisps -- peeled and chopped in ½ inch cubes
- 1 tablespoon white miso
- ½ teaspoon cinnamon
- 2 tablespoon lemon juice
- 1 ½ tablespoon sugar
- 2 tablespoon butter
Crumble
- 1 cup flour
- ½ cup dark brown sugar
- 6 tablespoon unsalted butter
- ½ cup pecans chopped
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 tablespoon white miso
Instructions
- Preheat your oven at 350°F (175°C)
- Prepare the apples: In a large pan, melt 2 tablespoons of butter over medium heat. Stir in 1 tablespoon of miso and mix until combined. Add the ½ inch cubed apples, ½ teaspoon of cinnamon, lemon juice, and 1 ½ tablespoons of brown sugar. Cook for about 5-7 minutes, stirring occasionally, until the apples are just softened. Transfer the apples to a baking dish and set aside.
- Prepare the Miso Butter for the crumble topping: Melt 6 tablespoons of butter in a small bowl, then whisk in 1 tablespoon of miso until mostly combined. Don't worry if there are a few lumps.
- Prepare the crumble topping: In a separate bowl, mix together the flour, dark brown sugar, chopped pecans, cinnamon, and nutmeg. Pour in the melted miso butter and stir until the mixture forms clumps.
- Assemble and bake: Scatter the crumble topping evenly over the apple mixture. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the topping is golden brown and the apple filling is bubbling. Let it cool before serving. The longer, you wait, the more the filling will set so if you can make it a few hours ahead. Pair with some vanilla ice cream or whipped cream and enjoy!
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Nutrition
Calories: 330kcal | Carbohydrates: 46g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 188mg | Potassium: 199mg | Fiber: 4g | Sugar: 28g | Vitamin A: 419IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 1mg
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Michelle says
Miso and apple are a match made in heaven! This is an easy dish but impressive dish to make. Definitely a crowd pleaser. It’s both special and comforting. Best way to use up the apples I bought from the farmers market.
Newel Tasting Table says
So glad you like it! Miso and apples are a match made in heaven!
Fielding says
Tried it, so good!