Make Ahead

Skillet Miso-Apple Crisp

October  7, 2019
  • Prep time 20 minutes
  • Cook time 40 minutes
  • Serves 8 to 10
  • For Topping:
  • 1 1/4 cups (150 grams) all-purpose flour
  • 1 cup (108 grams) old-fashioned oats
  • 1 cup pecans (120 grams), finely chopped (other nuts can be substituted)
  • 3/4 cup (148 grams) light or dark brown sugar
  • 10 tablespoons (140 grams) butter (I always use salted butter, but unsalted is fine too)
  • 1 tablespoon (21 grams) white miso
  • For Filling:
  • 2 tablespoons (28 grams) butter
  • 1 tablespoon (21 grams) white miso
  • 3 to 3 1/4 pounds apples (such as Honey Crisp and Jonathan), cut into ½-inch wedges
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
In This Recipe
  1. Heat oven to 350 degrees F.
  2. To make the crumble topping: In a 12-inch ovenproof skillet, melt the butter and miso together, smashing and mixing the miso with the butter until it's smooth and well integrated. In a mixing bowl, stir together flour, oats, pecans, and brown sugar, then stir in the melted miso butter (scraping the pan clean with a rubber spatula). Mix until all of the crumbs are evenly moistened. Place the bowl in the fridge or freezer while prepping the apples.
  3. To make the filling: In the same skillet, melt butter and miso over medium-low heat, stirring with a heatproof spatula. Add the apples, tossing a few times to evenly coat in the miso butter. Add the maple syrup, and cook for 3 to 4 minutes, just until the apples soften slightly and the juices in the bottom of the skillet turn a light caramel color. Add cinnamon, and toss until evenly distributed. Take the skillet off the heat.
  4. To assemble: Distribute the apples in an even layer in the skillet (or, transfer to a 9 x 13-inch pan). Pinch off small pieces of the crumb mixture and form them into rough rounds, some the size of a marble, some a little larger. If the mixture doesn't hold together, smear and mound it in your hands before forming the rounds. Scatter the crumble topping over the apples.
  5. Bake until the crumb topping is crisp and golden brown and the apples are bubbling around the edges, about 35 to 40 minutes. If the crumble topping is browning too fast, cover with a sheet of foil. Serve warm or at room temperature.

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Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.