Hello friends! Today we have a super classic winter dessert, with a little twist that just takes everything to a whole new level. I’m talking about the Miso in my Apple Miso Crumble, served with a (no churn) salted caramel ice cream. In this post, I was going to tell you about our apple picking adventure a few weeks back, which feels like years ago at this point. You see, Sydney is back in lockdown and time has lost any and all meaning. What day is it again?
It’s so strange to me that I have been living in my “new” house for a year this week! I moved from the Eastern suburbs with lovely harbour views to Western Sydney, practically the foot of the Blue Mountains. We spontaneously drove about 40 minutes to Bilpin for a quick Saturday morning apple picking adventure. I loved the winding mountain road and really feeling like being “in the country”. We saw trees with bright orange leaves, quaint houses and felt a chill in the air on a glorious winter day. This type of wholesome weekend activity just speaks to my soul. We also ate apple pie for lunch – highly recommended.
Of course my brain went wild with recipe ideas for my apple haul. I barely have any apple recipes on my blog, which is a massive oversight on my part. They are a delicious and versatile ingredient for autumn and winter cooking, I guess I just get distracted by pears, quince and other winter fruit! But you can’t get more classic than an Apple Crumble.
I like to cook the apples in a saucepan until they are just softened prior to baking them with the crumble topping. This step isn’t necessary for soft fruits like berries but I really want perfectly cooked apples in my crumble, not crunchy undercooked ones. I like to add apple cider, brown sugar, lots of vanilla and the star ingredient, miso.
You would be forgiven for thinking miso is more at home in a soup or marinade. Why on earth am I using it in a dessert? It’s actually the umami-ness that brings things into perfect balance. All miso is made with fermented soy beans, but different kinds (red, yellow, white, black) are fermented with different ratios of ingredients like barley and rice. White miso is the mildest and sweetest, as its fermented with a larger ratio of rice. It’s that flavour profile that I think can pair best in desserts. You should be able to find it in your local supermarket, Asian grocery or Harris Farm.
For me, it’s absolutely delicious with apples and caramel so that’s why I have used it in both the cooked apple AND the ice cream. You could definitely make just the Apple Miso Crumble and serve it with a quality store bought ice cream if you’re short on time. But for me, eating both together is just incredible. I will also say that the ice cream is absolutely magical with a homemade sticky date pudding too.
The crumble topping is my favourite one that I use all the time on everything from galette tarts to fruit mince pies. I doubled the quantity on this because you can’t have too much crumble. Again, it’s just a few standard pantry ingredients coming together, simply rubbed between your fingers to form those buttery clumps of deliciousness. It bakes up beautifully crunchy and golden with the apple miso mixture bubbling up from underneath.
If you’ve been reading for a while you’ll know how much I love No Churn ice cream. I can’t believe I ever used to make ice cream the hard way, separating eggs, making a custard, and remembering to freeze my ice cream maker bowl. If I’m being honest, my ice cream maker is sitting in the back of the cupboard collecting dust. My No Churn method is so simple and requires no special equipment and only 2 main ingredients + your flavour of choice. This time its miso and salted caramel sauce, stirred into the base mixture AND swirled in too. So good.
This Apple Miso Crumble was very special to me because we picked the apples ourselves and it was such a crowd pleaser. Y’know, before lockdown, when you could have people over. I can’t think of a more perfect dessert on a cozy evening at home, or any chilly winter night. I don’t know about you, but I could absolutely use some comfort food right now!
Related Post: Mini Chai Poached Pear Cakes with Chai Creme Anglaise
Apple Miso Crumble with No Churn Salted Caramel Ice Cream
This Apple Miso Crumble is such a great winter comfort food dessert and pairs perfectly with the homemade No Churn Salted Caramel Ice Cream.
Salted Caramel Sauce
- 1 cup brown sugar
- 60 g salted butter
- 1 cup cream
- 1 teaspoon sea salt
- 2 tablespoons bourbon or whisky, optional
No Churn Salted Caramel Ice Cream
- 600 ml thickened cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 40 g white miso
- 6 Pink Lady apples, peeled and sliced into 2cm slices
- 1/2 cup brown sugar
- 1/2 cup apple cider
- 2 teaspoons vanilla extract
- 40 g white miso
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 2/3 cup plain flour
- 1 1/2 teaspoons ground cinnamon
- 110 g butter
To make the salted caramel sauce, place the brown sugar, butter and cream into a medium saucepan and stir until combined and the butter has melted. Cook over a medium heat for 10-15 minutes until slightly thickened. Stir through salt and bourbon if using, and allow to cool to room temperature.
To make the ice cream, whisk the thickened cream to soft peaks in a large bowl. In another medium bowl, whisk together the sweetened condensed milk, vanilla, white miso and half of the cooled caramel sauce.
Fold 1/4 of the cream into the condensed milk mixture with a spatula until combined, and then add this mixture back into the bowl with whipped cream. Gently fold all together until fully incorporated.
Place 1/3 of the mixture into a freezer safe container or loaf tin. Swirl in 1/3 of the remaining salted caramel sauce with a chopstick. Top with another layer of ice cream and swirled caramel and then repeat with one final layer of each. Freeze overnight.
Preheat the oven to 180° (350°F).
To make the miso apples, place the sliced apples into a saucepan with the brown sugar, apple cider, vanilla and white miso and stir to combine. Bring to a boil over medium heat and then reduce the heat to low. Cook for 10-15 minutes or until apples are softened and the liquid reduces. Place into a heatproof baking dish.
To make the crumble, combine the sugar, brown sugar, flour, cinnamon and butter. Rub butter into the mixture with your fingertips. Spread evenly over top of the apples.
Bake for 15-20 minutes until the crumble is golden and the apples are bubbling. Serve warm with Salted Caramel Ice Cream.