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Apple Miso Crumble

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.

Course Dessert
Keyword Apples, Autumn, Dessert, Winter
Prep Time 1 hour
Cook Time 50 minutes
Freezing Time 12 hours
Total Time 13 hours 50 minutes
Servings 4


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

Miso Apples

  • 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


  1. 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.
  2. 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.

  3. 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.
  4. 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.

  5. Preheat the oven to 180° (350°F).
  6. 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.

  7. 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.
  8. Bake for 15-20 minutes until the crumble is golden and the apples are bubbling. Serve warm with Salted Caramel Ice Cream.