Baked Apples with Miso Butterscotch with Almond Crumble Recipe | Abel & Cole

Baked Apples with Miso Butterscotch with Almond Crumble

Cooking time
Serves4-6 people
Vegans
Baked Apples with Miso Butterscotch with Almond Crumble

When a sweet treat is as simple as this – and it counts towards one of your 5 a day, why resist? Like the salted caramel of the dessert world, miso and butterscotch is a match made in umami heaven.

1 rating
layout 1 comment

Ingredients

  • for the Butterscotch Apples:
  • ½ tablespoon Tideford white miso
  • 70g light brown sugar
  • 1 teaspoon vanilla extract
  • 120ml single soya cream
  • 70g vegan spread
  • 2 tablespoons mirin
  • 4 apples
  • 50g ground almonds
  • 50g oats
  • 20g light brown sugar
  • 40g vegan spread
  • 20g toasted, flaked almonds (optional)

Recipe & image by Tideford Organics. *Don’t substitute the light brown sugar or vegan spread as they give this butterscotch its characteristic ‘butterscotch’ taste.

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4.
2. In a flame-proof dish combine the white miso, light brown sugar, vanilla extract, soya cream, vegan spread and mirin. (If you don’t have a flame-proof dish that’s also suitable for the oven, prepare the sauce in a saucepan before transferring it to an ovenproof dish in step 5).
3. Stir over a medium heat until the sugar has dissolved, approx 3-4 mins.
4. Remove the core from the apples. If you don’t have a corer, use a knife or narrow peeler. Cut each apple in half.
5. Sit the apple halves into the butterscotch sauce, cut-side down. Cover the dish with foil and slide it into the oven for 20-25 mins, or until the apples are easily pierced with a knife.
6. Meanwhile, line a baking tray with greaseproof paper. Combine the almond crumble ingredients in a bowl. Using your fingertips, rub in the vegan spread till the mixture is combined and crumbly. (It’s best to use vegan spread which is fridge cold. Initially the mixture won't resemble fine breadcrumbs but don’t worry, you can crumble it up when it’s baked).
7. Spread the almond crumble onto the lined tray. Bake for 10-12 mins, till golden brown.
8. When cooked, set the crumble aside and allow it to cool slightly. When it's cool, break up any large chunks.
9. Divide the baked apples between 4 plates. Drizzle over the butterscotch sauce and crumble over the... crumble. Top with flaked almonds and ice cream if you like (we like, you'd probably like too).
Shopping List
Add main ingredients to basket
Enjoy With
Add extra ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate

Rating

This recipe is outstanding! I used brown miso instead of white and the sauce was gorgeously smoky. I added in a little sea salt to balance out the sweetness. Can't wait to try it with other fruits :)