Apple Crumble gets umami boost with white miso

Chef Emma Knowles presents a variation on the classic apple crumble that incorporates white miso paste to add a subtle umami depth. The recipe calls for a mix of Granny Smith and Pink Lady apples, citrus juice, sugar, flour, vanilla bean paste, and a pinch of sea salt, with the miso blended into the fruit mixture before baking. A topping of flour, rolled oats, sugar, baking powder, cinnamon and butter creates the traditional buttery crust.

The crumble can be served hot with thick homemade custard, ice‑cream, cream or yoghurt, and leftovers work as a breakfast option. The author notes that the oat component can be swapped for coconut or nuts, and whole‑meal flour may replace plain flour, allowing flexibility for dietary needs.