Apple and Miso Caramel Crumble Pots

This isn’t a twist for the sake of it. The apple crumble you know meets a miso-salted caramel that takes the sweetness lower and steadier. Familiar comfort, just tuned a shade deeper.

Little Pots of Delicious Autumnal Joy!

These apple and miso caramel crumble pots have become my answer to when I want something sweet but not boring. It’s got all the warmth of a traditional apple crumble, that cinnamon-butter smell, the sandy topping going golden in the oven, but the miso caramel does something clever. It adds this subtle savoury depth that makes the whole thing taste more complex, more grown-up somehow.

I serve these in individual ramekins because there’s something rather pleasing about everyone getting their own pot of bubbling, caramelised apple with a proper scoop of vanilla ice cream melting into it!

Why Miso in Caramel Actually Makes Sense

I know. Miso in dessert sounds like one of those things that’s trying too hard to be boujee. But hear me out, miso paste is essentially fermented soybean umami, and umami makes sweet things taste sweeter and more rounded. It’s the same principle as salted caramel, except instead of just salt, you’re getting this deeper, more interesting savouriness that makes the caramel taste almost butterscotch-like.

When you whisk the miso into the hot butter and sugar, it’ll hiss and look like it’s seizing up. Don’t panic. Just keep whisking. Add the cream and it’ll all come together into this silky, glossy caramel that’s somewhere between sweet, salty, and something you can’t quite put your finger on but definitely want more of.

I always make extra and keep it in a jar in the fridge. It’s brilliant drizzled over vanilla ice cream, stirred into porridge, or drizzled over pancakes with fresh fruit!

Gala Apples and Why They Work Here

I used Gala apples for this apple and miso caramel crumble because they hold their shape beautifully when cooked. They soften without turning to mush, keeping a bit of texture and bite even after they’ve been bubbling away in butter and cinnamon. They’re also naturally sweet without being cloying, which matters when you’re adding caramel on top.

Braeburn or Jazz apples work too if that’s what you’ve got. I’d avoid Bramleys, they’re brilliant for traditional crumble where you want the apples to collapse into a fluffy purée, but here you want pieces that stay distinct.

Serving It Properly

These apple crumble and miso caramel pots need to come to the table still warm, ideally with the caramel still gently bubbling. I serve mine with custard or vanilla in cream, the cold cream melting into the hot crumble is one of life’s genuine pleasures and an extra drizzle of that miso caramel over the top.

If you’re not an ice cream person (who are you?), double cream poured over works beautifully too. Or crème fraîche if you want something less sweet and more tangy.

The caramel keeps in a jar in the fridge for a good two weeks. Warm it gently before using, it’ll thicken when cold but loosens up again with a bit of heat.

I hope this finds you warm-spooned and unhurried. If it makes it to your table, I’d love to see! I’m on TikTok join me over there I would love to see you! And for the same soft, cosy mood, there’s Pear and Maple Porridge waiting for you next!