# Components:
→ Miso Caramel
01 - 2/3 cup granulated sugar
02 - 1/4 cup water
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons heavy cream
05 - 1 tablespoon white miso paste
06 - 1/2 teaspoon vanilla extract
→ Peach Filling
07 - 6 cups sliced ripe peaches, peeled (approximately 6 large peaches)
08 - 1/4 cup light brown sugar
09 - 1 tablespoon cornstarch
10 - 1/2 teaspoon ground cinnamon
11 - Pinch of salt
12 - Zest of 1 lemon
→ Crisp Topping
13 - 3/4 cup all-purpose flour
14 - 3/4 cup old-fashioned rolled oats
15 - 1/2 cup light brown sugar
16 - 1/2 teaspoon ground ginger
17 - 1/2 teaspoon salt
18 - 1/2 cup unsalted butter, chilled and cubed
# Directions:
01 - Preheat oven to 350°F. Lightly butter a 2-quart baking dish.
02 - In a medium saucepan, combine sugar and water. Cook over medium heat without stirring until deep amber, about 6 to 8 minutes. Carefully add butter and swirl to combine. Remove from heat. Whisk in heavy cream until smooth, then stir in miso paste and vanilla. Let cool slightly.
03 - In a large bowl, combine sliced peaches with brown sugar, cornstarch, cinnamon, salt, and lemon zest. Drizzle half of the miso caramel over the mixture, toss to combine, then transfer to the prepared baking dish.
04 - In another bowl, mix flour, oats, brown sugar, ginger, and salt. Cut cold butter into mixture using a pastry cutter or fingers until crumbly.
05 - Evenly sprinkle the crisp topping over the peach filling. Bake for 35 to 40 minutes until fruit bubbles and topping is golden brown.
06 - Allow to cool at least 15 minutes. Drizzle with remaining miso caramel before serving. Serve warm, optionally with vanilla ice cream.
