Ingredients
Scale
- 6 medium crisp-tart apples (about 1 kg before coring), cored and sliced 1/4-inch thick
- 2 tablespoons (40 g) pure maple syrup
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon, divided
- 1 tablespoon (8 g) cornstarch
- 1 1/2 cups (120 g) certified gluten-free rolled oats
- 2/3 cup (70 g) certified gluten-free oat flour
- 1/2 cup (55 g) chopped pecans
- 1/4 cup packed (55 g) light brown sugar
- 4 tablespoons (56 g) unsalted butter, melted
- 1 tablespoon (18 g) gluten-free white miso
- Pinch of fine salt
- 3 tablespoons (60 g) pure maple syrup, for the caramel
- 2 tablespoons (28 g) unsalted butter, for the caramel
- 3 tablespoons (45 g) half-and-half
- 1 tablespoon (18 g) gluten-free white miso, for the caramel
- Vanilla ice cream or plain Greek yogurt, optional for serving
Instructions
- Preheat the oven to 350°F (177°C) and lightly grease a 9-by-13-inch baking dish.
- Toss the sliced apples with 2 tablespoons maple syrup, lemon juice, vanilla, 1 teaspoon cinnamon, and cornstarch. Spread evenly in the baking dish.
- In a bowl, combine the rolled oats, oat flour, pecans, brown sugar, remaining 1/2 teaspoon cinnamon, and a pinch of salt.
- Whisk 4 tablespoons melted butter with 1 tablespoon white miso until smooth. Pour over the oat mixture and stir with a fork until moist clusters form.
- Scatter the topping over the apples without pressing it flat.
- Bake for 45 to 55 minutes, until the topping is golden and the apple filling bubbles around the edges. Tent loosely with foil if the topping browns too quickly.
- Rest the crisp for at least 15 minutes.
- For the caramel, simmer 3 tablespoons maple syrup and 2 tablespoons butter in a small saucepan over medium-low heat for 2 minutes. Whisk in the half-and-half and cook for 1 minute more.
- Remove from the heat and whisk in the remaining 1 tablespoon white miso until smooth.
- Serve the warm crisp with a small drizzle of maple-miso caramel. Add vanilla ice cream or Greek yogurt if desired.
Notes
- Use certified gluten-free rolled oats and oat flour when gluten cross-contact matters.
- Choose a rice-based white miso labeled gluten free; miso formulas vary by grain and brand.
- Do not taste the raw oat-flour topping before baking.
- Vanilla ice cream and Greek yogurt are optional and not included in the nutrition estimate.
- For a nut-free variation, omit the pecans and add another 1/2 cup rolled oats. The primary recipe itself contains tree nuts.
- Nutrition is estimated per 1/8 of the crisp, including the maple-miso caramel but excluding optional ice cream or yogurt.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free, Vegetarian