Ingredients
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1/2 cup (1 stick) unsalted butter, plus more for greasing
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6 Granny Smith apples (about 2 1/2 lbs.)
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1 cup packed light brown sugar, divided
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1 tbsp lemon juice
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2 tsp vanilla extract
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2 tsp ground cinnamon, divided
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1/4 tsp kosher salt
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3/4 cup plus 3 tbsp all-purpose flour, divided
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1 tbsp white miso
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1 cup old-fashioned rolled oats
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Vanilla ice cream, to serve (optional)
Steps
1
Preheat oven to 350°F. Lightly grease a 9-inch square baking dish with butter.
2
Peel, core and roughly chop apples. In a large bowl, toss apples with ¼ cup brown sugar, lemon juice, vanilla, 1 tsp cinnamon, salt, and 3 tbsp flour. Pour into prepared baking dish and spread evenly.
3
In a medium skillet, melt butter over medium. Continue cooking, swirling occasionally, until butter is foamy, smells nutty and brown specks appear, 5–6 min. Remove from heat and whisk in miso until smooth. Set aside to cool slightly.
4
In a medium bowl, combine oats, remaining ¾ cup flour, ¾ cup brown sugar, and 1 tsp cinnamon. Pour in miso butter and mix with fork until clumps form and mixture holds together when squeezed. Scatter topping evenly over apples, keeping large chunks intact.
5
Bake until top is golden and apple filling is bubbling around edges, 50–55 min., tenting with foil if top begins to brown too quickly. Let cool 10–15 min. (filling will thicken as it sits). Serve warm with vanilla ice cream, if desired.
