Name: Sous Vide Miso Apple Crunch
Total time: 1 h 25 min
Ingredients: ½ cup unsalted dry-roasted peanuts; ½ cup all-purpose flour; ¼ cup packed light brown sugar; ¼ teaspoon ground cinnamon; ¼ teaspoon salt; ⅛ teaspoon ground nutmeg; 5 tablespoons unsalted butter , melted and cooled; ¾ cup old-fashioned rolled oats; 2 tablespoons honey; ½ cup apple cider; ¼ cup packed light brown sugar; 3 tablespoons white miso; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg; 4 Granny Smith apples , peeled, cored, and halved; 4 tablespoons unsalted butter , cut into 4 pieces

Sous Vide Miso Apple Crunch

By America's Test Kitchen

Published on January 19, 2021

Time

Sous vide: 30 to 45 minutes; active cooking time: 40 minutes

Yield

Serves 4 to 6

Sous Vide Temperature

180°F/82°C

Ingredients

Topping

½ cup unsalted dry-roasted peanuts ½ cup all-purpose flour ¼ cup packed light brown sugar ¼ teaspoon ground cinnamon ¼ teaspoon salt ⅛ teaspoon ground nutmeg 5 tablespoons unsalted butter, melted and cooled¾ cup old-fashioned rolled oats 2 tablespoons honey

Apples

½ cup apple cider ¼ cup packed light brown sugar 3 tablespoons white miso ¼ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 4 Granny Smith apples, peeled, cored, and halved4 tablespoons unsalted butter, cut into 4 pieces

Before You Begin

Be sure to double bag the apples to protect against seam failure. Apples have a tendency to float when placed in a sous vide water bath, which can lead to uneven cooking. Use weights to make sure the apples are fully immersed during cooking. Serve with vanilla ice cream or whipped cream. For more about sous vide cooking, refer to our sous vide guide.

Instructions

for the topping

Adjust oven rack to upper-middle position and heat oven to 375°F/190°C. Pulse peanuts, flour, sugar, cinnamon, salt, and nutmeg in food processor until peanuts are finely chopped, about 10 pulses. Drizzle melted butter over top and pulse until mixture resembles crumbly wet sand, about 5 pulses. Add oats and honey and pulse until evenly incorporated, about 3 pulses.

Spread oat mixture evenly over parchment paper–lined rimmed baking sheet. Pinch mixture between your fingers into small pea-size pieces (some small loose bits are okay). Bake until golden brown, 8 to 12 minutes, rotating sheet halfway through baking; set aside for serving.

for the apples

Using sous vide circulator, bring water to 180°F/82°C in 7-quart container.

Whisk cider, sugar, miso, cinnamon, and nutmeg together in small bowl. Transfer mixture and apples to 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1-gallon freezer bag and seal. Gently lower bag into prepared water bath, weight bag (page 14) until apples are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 30 minutes or up to 45 minutes.

Using tongs, transfer apples to plate and tent with aluminum foil. Transfer cooking liquid to small saucepan, bring to simmer over medium heat, and cook until reduced to ½ cup, about 1 minute. Off heat, whisk in butter, one piece at a time, until fully incorporated. Transfer apples to individual serving bowls, spoon sauce over top, and sprinkle with peanut-oat topping. Serve.TO MAKE AHEAD: Topping can be stored for up to 2 days. Apples can be rapidly chilled in ice bath and then refrigerated after step 4 for up to 2 days. To reheat, return zipper-lock bag to water bath set to 180°F/82°C for 15 minutes; proceed with step 5.