Fast Recipes

Miso-caramel apples with macadamia crumble

Put miso's salty notes to work in a simple dessert that can be whipped up any night of the week.

By Max Adey
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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  • 40 gm butter, diced
  • 2 cloves
  • 1 tbsp white miso
  • 3 Granny Smith apples, cored and cut into eighths
  • 80 gm icing sugar
  • 50 ml brandy
  • Juice of ½ lemon
  • Vanilla ice-cream, to serve
Macadamia crumble
  • 20 gm macadamia nuts
  • 50 gm chilled butter, diced
  • 30 gm caster sugar
  • 25 gm plain flour
  • 25 gm rolled oats


  • 1
    For macadamia crumble, preheat oven to 180C and line an oven tray with baking paper. Coarsely chop macadamia nuts in a small food processor, add butter, sugar and flour, and blitz until coarse crumbs form. Stir in oats, spread mixture on oven tray and bake, stirring occasionally until golden brown (15-16 minutes).
  • 2
    Heat butter, cloves and miso in a large frying pan over medium-high heat until foaming. Add apples and toss occasionally until beginning to soften at the edges (2-3 minutes). Sieve icing sugar over apples, toss to coat and cook, stirring occasionally, until apples begin to caramelise (5-6 minutes). Add brandy and lemon juice, and cook until apples are glazed and tender, and liquid reduces to caramel (2-3 minutes). Discard cloves and serve hot with ice-cream and a scattering of crumble.
  • undefined: Max Adey