Miso Honey Apple Crumble

This is the onThis is the only crumble I make where I bother to pre-cook the apples for a few minutes.  ThE extra step is really worth it because the miso and honey melt together into an almost caramel-y sauce which thickens when cooked fully in the oven.

The beauty of this crumble topping is that you can make double or triple and keep the rest in the freezer for an on hand no faff dessert whenever needed.  For these emergency moments I often forgo the apple filling and just use 750g frozen berries. Do not defrost them first or it becomes too watery. Frozen berries also mean that you can pretend it is summer all year round and make this in the depth of winter for a little pick me up.ly crumble I make where I bother to pre-cook the apples for a few minutes.  This extra step is really worth it because the miso and honey melt together into an almost caramel-y sauce which thickens when cooked fully in the oven.

The beauty of this crumble topping is that you can make double or triple and keep the rest in the freezer for an on hand no faff dessert whenever needed.  For these emergency moments I often forgo the apple filling and just use 750g frozen berries. Do not defrost them first or it becomes too watery. Frozen berries also mean that you can pretend it is summer all year round and make this in the depth of winter for a little pick me up.

Miso Honey Apple Crumble

Servings

4-6

servings

Prep time

15

minutes

Cooking time

40

minutes

This miso honey apple crumble is about to become your go-to dessert.
I like to make this in a hob to oven to table skillet or dish, that way I can cook the apples and bake the crumble in the same pan. If you do not have a pan like this, you can always transfer the pre-cooked apples into a baking dish before adding the topping and popping it in the oven.

Ingredients

• For the Crumble Topping

• 120g (1 cup) plain flour
  

• 50g (1/2 cup) jumbo oats
  

• 60g (1/2 cup) ground almonds
  

• 200g (1 cup) soft brown sugar
  

• 1 tsp ground cinnamon

• Good pinch of Malden salt

• 125g cold butter, cut into small cubes (or 100g coconut oil for a dairy free version)
  

• handful of sliced almonds (optional)
  

• For the Miso Honey Apple Filling

• 1.2kg, approximately 6 apples (or apples and pears)
  

• Juice of 1/2 lemon
  

• 2 tbsp runny honey
  

• 1 tbsp white miso paste
  

• 1 tsp vanilla paste or extract
  

Directions

• Make the Crumble Topping
• Combine the flour, oats, ground almonds and cinnamon in a bowl and whisk with a fork to combine.
  
• Sprinkle over cold butter cubes, and rub into the mixture with your fingertips until pea sized pieces form in the crumbs.  (You can also do this in a bowl of a stand mixer with the paddle attachment)
  
• Make the Filling
• Peel and core the apples and any pears you are using and dice into bite size pieces.  
• Combine in a medium size pan with the lemon, sugar, miso and vanilla and cover with a lid, cooking gently for about 5 -10 minutes until they are softened slightly. 
  
• If you are serving in the same pan, simply crumble the topping over the apple mixture (or transfer the filling into your desired dish and cover with the topping).  Bake for 35-40 minutes until bubbling and golden.  
• Allow to cool for 5 minutes and then serve with vanilla ice cream, creme fraiche or yoghurt. 

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