The Musette: Miso-caramel apple crumble

What do you do with wrinkly but still edible apples? You turn them into dessert. As you all know my beloved adores dessert, he believes a meal isn’t complete without one. I tend to store the apples in the fridge until I have enough to make something. This one is an interesting spin on that classic, apple crumble.

Ingredients (serves 4)

Miso-caramel apples

  • 40g (11/2oz) unsalted butter, diced
  • 2 cloves/1 baton cinnamon/1 star anise
  • 1 tbsp white miso paste
  • 4 eating apples, cored and each cut into 12
  • 40g (11/2oz) raw sugar
  • 50ml (31/2tbsp) brandy/calvados/dark rum
  • 1 tbsp organic lemon juice

Nut crumble

  • 80g (3oz) pecan/almond/macadamia nuts
  • 100g (31/2oz) chilled unsalted butter, diced
  • 80g (3oz) raw sugar
  • 80g (3oz) plain (all purpose) flour
  • 50g (2oz) rolled oats
  • 1/2 tsp sea salt


1. For nut crumble, preheat oven to 180ºC/160ºC fan/gas mark 4 (350ºF/320ºF fan) and line an oven tray with greaseproof (parchment) paper. Coarsely chop  nuts in a food processor, add butter, sugar, salt and flour, and blitz until coarse crumbs form. Stir in oats, spread mixture on oven tray and bake, stirring occasionally until golden brown (15 -20 minutes). If you want the crumble to clump more, add an egg to the crumb mix.

2. Heat butter, sugar, choice of spice and miso in a large frying pan over medium-high heat until foaming. Add apples and toss occasionally until apples begin to caramelise (8 – 10 minutes). Add liquor of choice and lemon juice, and cook until apples are glazed and tender, and liquid reduces to caramel stickiness (2-3 minutes).

3. Discard spices and serve hot with ice-cream/whipped cream/creme fraiche and a scattering of crumble.


26 Comments on “The Musette: Miso-caramel apple crumble

    • Thanks! Photos would of course make it better but still awaiting reconnection of internet service. grrrh


  1. Since I spent part of my morning looking at the sadly wrinkled apples at the bottom of a bin in my fridge, I think I’m going to try this out. Only trouble: no unsalted butter. I’ll have to make do

    Liked by 1 person

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