Ingredients
For the apple filling:
- 2 apples, peeled and diced
- 1 tsp lemongrass
- ¼ C sugar
- 1 tsp ginger root, minced
For the topping:
- ¾ C flour
- ¼ C oats
- ¼ C cashews, chopped
- ¼ C brown sugar
- 6 TBS butter, room temperature cubed
For the miso caramel:
- ½ C sugar
- 2 TBS + 1 tsp water
- 4 tsp miso
- ¼ C heavy cream
Other:
- Vanilla ice cream or gelato (if desired)
Instructions
For the apple filling:
- Combine all ingredients in a small bowl and divide across 4 individual ramekins.
For the topping:
- Combine the first four ingredients in a small bowl. Cut in the butter and sprinkle over each of the ramekins.
- Place in a 375 degree oven for 30 minutes on the middle rack.
For the caramel:
- Whisk together the water and miso in a small bowl.
- Combine with sugar and put in a small sauce pan on medium high heat.
- Stir with a rubber spatula to incorporate the sugar and cook to a deep golden color.
- Slowly pour in the heavy cream (room temperature) and be careful as it may bubble up.
- Pour a tablespoon or two over each crisp when it comes out of the oven.
- Serve with ice cream.
