Japanese Miso-Butterscotch Apple Crisp Cups

White miso brings a gentle umami lift Japanese cooks sometimes fold into caramel sweets. Individual cups hold Honeycrisp apples under an oat crumble, miso melted with brown sugar and butter into glossy butterscotch.

Serves 4 · 18 min prep · 25 min cook

Estimate for one serving

• 398 cal
• 5g protein
• 55g carbs
• 18g fat

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Ingredients

• 3 large Honeycrisp apples
• 1 tbsp fresh lemon juice
• 1/3 cup light brown sugar
• 1 1/2 tbsp white miso paste
• 5 tbsp unsalted butter
• 3/4 cup old-fashioned rolled oats
• 1/3 cup all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp ground ginger
• 1/4 tsp kosher salt
• 2 cups vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and arrange four 8-ounce ramekins on a rimmed baking sheet for easy handling.
2. 2Peel, core, and dice the apples into 3/4-inch pieces. Toss them in a bowl with the lemon juice to keep the fruit bright.
3. 3In a small saucepan over medium-low heat melt butter with the brown sugar and miso, whisking constantly until the miso dissolves into a glossy butterscotch sauce, about 2 minutes. Pour the warm sauce over the apples and stir to coat evenly.
4. 4Divide the miso-apple mixture among the four ramekins, packing it lightly so the fruit sits in an even layer.
5. 5In another bowl combine the oats, flour, granulated sugar, ginger, and salt. Melt the remaining butter and pour it over the dry mix; stir with a fork until clumps form and every oat is moistened.
6. 6Scatter the oat topping generously over each ramekin, covering the fruit completely for maximum crunch.
7. 7Bake 22 to 28 minutes until the topping is deep golden and crisp and the apple juices bubble thickly the edges.
8. 8Cool the ramekins 8 to 10 minutes so the filling thickens slightly. Top each hot crisp with a scoop of vanilla ice cream that melts into the miso-butterscotch sauce and serve immediately.