Japanese Miso-Caramel Apple Crisp Cups

White miso brings savory depth to caramel in this Japanese-inspired take on apple crisp. Individual ramekins hold tender Honeycrisp apples under an oat-almond topping, ready for vanilla ice cream.

Serves 4 · 18 min prep · 28 min cook

Estimate for one serving

• 448 cal
• 7g protein
• 62g carbs
• 21g fat

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Ingredients

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

Instructions

1. 1Preheat the oven to 375°F. Lightly butter four 8-ounce ramekins and place them on a rimmed baking sheet.
2. 2Peel, core, and dice the apples into ¾-inch chunks. Toss them in a bowl with the lemon juice and granulated sugar.
3. 3In a small saucepan over medium-low heat melt butter. Whisk in the miso paste until smooth and fragrant, about 1 minute; the mixture will look like a glossy caramel base. Pour the miso butter over the apples and toss until every piece is coated.
4. 4Divide the miso-apple mixture evenly among the four ramekins, pressing down lightly.
5. 5In the same bowl combine the remaining softened butter, brown sugar, oats, flour, sliced almonds, ginger, and salt. Rub with your fingers until the mixture forms moist, clumpy crumbs.
6. 6Scatter the oat topping generously over each ramekin, covering the apples completely and letting some crumbs fall onto the baking sheet.
7. 7Bake for 24 to 28 minutes until the topping is deep golden and crisp and the apple juices are bubbling thickly the edges.
8. 8Cool the cups for 8 to 10 minutes so the caramel thickens. Serve each ramekin warm with a scoop of vanilla ice cream melting into the miso-caramel apples.