Miso Apple Crisp

Use What You Have! This miso apple crisp is endlessly adaptable—swap the apples for whatever seasonal fruit you have on hand! Try pears in the fall, berries in the summer, or a mix of stone fruits in late spring. The miso adds a subtle savory depth that enhances any fruit's natural sweetness. When making the topping, it may seem dry at first—just keep mixing, and it will come together. You can also use melted butter instead of coconut oil if you prefer.

Serves 4

For the fruit: 

• 4 large granny smith apples, peeled and chopped into 1-inch pieces (about 4 cups fruit)

• 2 tablespoons coconut sugar 

• 1 tablespoon white miso or chickpea miso

• 1 tablespoon cornstarch

• Zest 1 lemon plus 1 tablespoon lemon juice 

For the crisp topping: 

• ¾ cup rolled oats

• ¾ cup spelt flour 

• 2 tablespoons coconut sugar 

• ½ teaspoon cinnamon 

• 4 tablespoons (2 ounces) coconut oil, melted 

Preheat the oven to 375˚F

For the fruit: 

1. In a medium bowl, combine fruit, sugar, and miso; mix together until the miso has coated the apples completely 

2. Add cornstarch,  lemon zest, and lemon juice to the apple mixture and toss to combine.  

3. Divide this mixture evenly between 4 – 6 or 8-ounce ramekins. 

For the topping:  

1. In a medium bowl, combine oats, spelt flour, sugar, and cinnamon.  

2. Stir in melted coconut oil until thoroughly combined.  

3. Divide and sprinkle on the apple mixture. 

4. Bake in the oven for about 30 minutes, until the fruit is bubbly and syrupy and the topping is golden.  

5. Remove from the oven and cool slightly.