Apple crumble with whiskey and white miso

The whiskey adds nuanced sweetness and the white miso, a little salt and extra depth of flavour to this simple, seasonal dessert.


For the apples
4 large apples, cored, seeded and thinly sliced
1/3 cup of hard wheat flour
1T of lemon juice
1T of white miso (use a sweet style)
1t of dried ground cinnamon
1/4t of dried ground cloves
1T of coconut oil
1/4 cup of sugar*
3T of whiskey*
A pinch of sea salt

For the streusel

1 cup of rolled oats
1/2 cup of hard wheat flour
3/4 cup of sugar*
1/3 of a cup of coconut oil
A pinch of sea salt


Preheat the over to 350F.
Blend the liquid ingredients and the spices for the apples.
Toss the sliced apples in the flour.
Add the mixture to the apples and flour.
Toss until the apple are well coated.
Blend the ingredients for the streusel until coarse.
Add the apple mixture to a 9″ pie plate.
Distribute the streusel evenly over the apples.
Bake for 40-50 minutes or until the streusul is starting to brown lightly and the apples are turning golden.
Let cool for 1 hour and serve warm or refrigerate.

*It’s rare, but some whiskeys are still made with the use of animal products. Cane sugar is also bleached in some cases with animal bone charcoal. Agave nectar makes a reasonable substitute for the whiskey (use 1T). A growing number of table sugars are not refined using animal bone charcoal; organic sugar and beet sugar typically are not.


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