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).