Recipes Desserts Fruit Desserts Crisps & Crumbles Apple Crisp with Miso-Salted Caramel 5.0 (2) 2 Reviews White miso adds depth to a buttery caramel and oat streusel, balancing the sweetness of baked apples in this easy apple crisp. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in People Inc. test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Published on August 26, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Fred Hardy / Food Styling by Julian Hensarling / Prop Styling by Prissy Lee Active Time: 25 mins Total Time: 1 hr 20 mins Servings: 8 Jump to recipe White miso adds depth to both the caramel and streusel without overpowering the apples.Tossing the apples with flour thickens their juices as they bake, keeping the filling glossy instead of watery.The extra drizzle of miso caramel after baking adds a rich finish and reinforces the sweet-salty flavor. Apple crisp is at its best when the fruit stays front and center, supported by a buttery topping and just enough sweetness to highlight the apples’ natural flavor. This version builds on that familiar formula with white miso, an ingredient that lends subtle salinity and umami to both the caramel and the streusel. Rather than making the dessert taste savory, the miso rounds out the brown sugar and butter, much like salt does in classic salted caramel, creating a richer, more layered flavor. The result is a crisp that feels balanced from the first bite to the last. Serving the crisp warm with vanilla ice cream is optional but highly recommended — the cold ice cream slowly melts into the warm caramel and spiced apples for an especially satisfying contrast. Why add miso to caramel or apple desserts? White miso adds gentle saltiness and umami that enhance butter, brown sugar, and apples without making the dessert taste savory. Whisk the caramel continuously as it comes to a boil to fully incorporate the white miso into the butter, cream, and brown sugar. This helps eliminate small pockets of miso and produces a smooth, glossy sauce. What kind of apples are best for apple crisp? Firm baking apples that balance sweetness and acidity work best because they hold their shape during baking. Honeycrisp, Pink Lady, Fuji, Gala, and Granny Smith are all excellent choices, and mixing multiple varieties adds even more depth of flavor. Coating the sliced apples with flour before adding the caramel helps capture the fruit juices as they bake, producing a thick, spoonable filling instead of excess liquid. The Ultimate Guide to 85 Apple Varieties, From Heirlooms to Hybrids Notes from the Food & Wine Test Kitchen Whisk the miso caramel thoroughly while cooking to ensure the miso dissolves completely into a smooth sauce.Let the crisp rest for at least 15 minutes before serving so the apple juices can thicken slightly.If the caramel becomes too thick before serving, microwave it in short intervals until it is easily drizzleable. This recipe was developed by Anna Theoktisto; the text was written by Breana Killeen. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings Miso Caramel 1/2 cup plus 2 tablespoons packed light brown sugar 6 tablespoons unsalted butter 6 tablespoons heavy cream 2 tablespoons white miso Streusel 1/2 cup (about 2 1/8 ounces) all-purpose flour 1/2 cup packed light brown sugar 1/2 cup uncooked old-fashioned regular rolled oats 1/3 cup unsalted butter, softened 1 tablespoon white miso 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Filling 2 pounds (4 to 5 medium) tart, sweet apples, peeled and sliced (such as Honeycrisp, Fuji, and/or Gala) 1 tablespoons all-purpose flour Vanilla ice cream, for serving (optional) Directions Make the miso caramel: Preheat oven to 350°F. Bring brown sugar, butter, cream, and miso to a boil in a medium saucepan over medium, whisking vigorously, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and let cool slightly, about 5 minutes. Make the streusel: Stir together flour, brown sugar, oats, butter, miso, cinnamon, and nutmeg in a medium bowl with a fork until mixture is crumbly and combined. Make the filling: Toss together apples and flour in an ungreased 8-inch square baking dish until combined. Drizzle apple mixture with 1/2 cup miso caramel. Sprinkle evenly with streusel. Bake until apples are tender and mixture is bubbly, about 40 minutes. Let cool on a wire rack for 15 minutes. Drizzle with remaining 1/2 cup miso caramel and serve with vanilla ice cream, if desired. Make ahead Prepare the miso caramel and streusel up to three days ahead and refrigerate separately. The apples can also be peeled and sliced several hours in advance if tossed with a little lemon juice to prevent browning; pat them dry before combining with the flour. Assemble and bake the crisp the day you plan to serve it. 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