After I finished culinary school in Paris, I did an internship at a Michelin starred restaurant located on a small street right off the Seine. It was (and still is!) an artistic space that fused French, Asian, and Southeast Asian flavors together. One of my favorite things about the restaurant was its cooking style–most of the dishes were deconstructed and plated in a way that was abstract and expressive. There are very few occasions to cook like that at home, but when I was trying to figure out a way to quickly satiate an apple crisp craving for me and my husband, I took inspiration from my time at the restaurant.
A “deconstructed” dish is a fancy word for a recipe in which foods that are usually cooked together are separated out and then presented in a new or different way. In the case of an apple crisp, instead of baking the apples and streusel topping together, I baked a small batch of crisp dough, sautéed diced apples in butter, and served them together in a bowl with miso whipped cream. The end result is something that feels lighter and has more textural contrasts than the original inspiration.
Despite the fussiness of the word “deconstructed,” this dessert is actually super easy and comes together quickly. Preheat the oven while assembling the crisp dough. Pop that into the oven, and while that’s baking, pour the heavy cream, miso, and maple syrup into a mini food processor and whiz/whip for 30 seconds. Next, cut one apple, sauté in butter, and when that’s done, the crisp will be about ready. Divide everything into two bowls, and voilá!–dessert is ready.
The recipe also happens to be quite forgiving. It comes together more like cooking than baking, so feel free to substitute ingredients and play around with the ratios. But if there’s anything I insist you keep, it’s the miso in the whipped cream. It adds a sweet and salty caramel-like flavor to the heavy cream, and it pairs so well with the apples and the crisp. It’s a direct nod to the kind of food we cooked at the restaurant, and it’s also my favorite part of the dish.
But honestly, the best part is that I can make just enough for me and my husband, and not have to deal with leftovers for days on end. On the flip side, you can easily multiply the measurements and serve a larger group. Everything can also be made ahead and kept in separate containers. Just reheat the apples in a pan before serving. Have I sold you yet on how great, easy, and versatile this dish is?
More pie, crumble, and tart recipes:
Simple Apple Tart
Lemon Berry Tart à la Coconut Oil
Strawberry Ginger Pie
Tarte à la Crème
Easy Apple Crisp for Two
- Total Time: 30 mins
- Yield: 2 servings
- Category: Dessert
- Method: Baking & Sautée
- Cuisine: American
Description
A quick apple crisp for two.
Ingredients
Crumble Crisp
1 1/2 tablespoons (21g) unsalted butter, at room temperature
1 tablespoon (14g) brown sugar
Pinch of salt
1/4 teaspoon (1g) vanilla extract
3 tablespoons (24g) all purpose flour
1 tablespoon (7g) walnuts, chopped
Miso Whipped Cream
1/2 teaspoon (2.8g) miso*
1/3 cup (80g) heavy cream, cold
1 1/2 teaspoon (10.5g) maple syrup
1/8 teaspoon (0.5g) vanilla extract
Sautéed Apples
1 medium-large apple
1/2 tablespoon (7g) unsalted butter
Chamomile flower to garnish (optional)
Instructions
Crumble Crisp
1. Preheat oven to 350 degrees F or 175 degrees C. Line a sheet pan with parchment paper.
2. In a medium-small bowl, cream the butter with a spatula. Add the brown sugar, salt, and vanilla extract and mix until combined.
3. Add the flour and mix until a dough forms, then add the walnuts.
4. Separate the dough into small 1/2 inch or 1.25 cm pieces. Bake for 18-20 minutes or until golden brown. Halfway through baking time, mix the crumble crisp around to ensure an even bake. It’s ok if the 1/2 inch pieces break apart. Cool on a wire rack. Serve warm or at room temperature.
Miso Whipped Cream
1. Place all ingredients into a mini food processor and whiz until the heavy cream is whipped, about 30 seconds.
If you don’t have a mini food processor heat the miso and heavy cream together. Make sure the miso has completely dissolved into the cream. Chill and whip by hand with the maple syrup and vanilla extract.
Sautéed Apples
1. Peel and core the apple. Cut into 1/2 inch or 1.25 cm cubes.
2. Heat a small non-stick skillet over medium heat. When hot, add the butter and let brown. Once the butter becomes frothy and smells toasted, add the apples to the pan. Sauté for about 2 minutes or until cooked. Apples should be soft but still have a little bite.
To Assemble
1. Divide all ingredients in half and serve in a bowl or curved vessel. Garnish with chamomile flowers (optional).
Notes
I used a dark miso, but you can use whatever miso you have on hand or prefer.
Keywords: apple crisp, crumble, miso, whipped cream, baking for two
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