Miso in dessert sounds like a stretch until you taste what it does to butterscotch: deeper, saltier, almost caramelized in a way plain sugar never quite manages.
Ingredients
- 4 firm baking apples, cored
- 3 tbsp unsalted butter, softened
- 3 tbsp brown sugar
- 1 tbsp white miso
- 1/2 tsp vanilla extract
- 1/4 cup rolled oats
- 2 tbsp chopped walnuts
- 1/4 tsp cinnamon
- 1/2 cup apple cider
- Vanilla yogurt, for serving
Instructions
- Preheat oven to 375°F.
- Beat butter, brown sugar, miso, and vanilla together until smooth.
- Stir in oats, walnuts, and cinnamon to form a chunky paste.
- Pack the miso butterscotch mixture into the cored center of each apple.
- Place apples in a baking dish and pour apple cider around them.
- Bake 30 to 35 minutes, basting once with the pan liquid, until apples are tender.
- Serve warm, spooning the pan sauce over each apple, with a dollop of vanilla yogurt.
Nutrition Facts (per serving)
| Calories | 245 |
| Total fat | 11g |
| Total carbohydrates | 35g |
| Dietary fiber | 5g |
| Protein | 3g |
| Sodium | 150mg |
Why This Is Good for Your Gut
White miso is fermented with Aspergillus oryzae, which produces enzymes and isoflavone metabolites shown to support a favorable Firmicutes to Bacteroidetes ratio, while the apple skins and oats add pectin and beta-glucan that feed Bifidobacteria as they pass through the colon. For more on why dessert timing matters for digestion, see Dessert and Your Gut.
Dessert that quietly moonlights as fiber. Try it alongside Baked Oatmeal with Pear and Walnuts for a cozy fall spread.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
