# What You'll Need:
→ 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 peeled and sliced ripe peaches (approximately 6 large)
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 and butter a 2-quart baking dish.
02 - In a small saucepan, combine sugar and water. Cook over medium heat without stirring until deep amber color develops, approximately 6 to 8 minutes. Carefully add butter and swirl to incorporate. Remove from heat, add heavy cream while whisking until smooth. Stir in miso paste and vanilla extract. Allow caramel to cool slightly.
03 - In a large mixing bowl, toss peeled peach slices with brown sugar, cornstarch, cinnamon, salt, and lemon zest. Drizzle half of the miso caramel sauce over the mixture and stir to combine. Transfer mixture to the prepared baking dish.
04 - In a separate bowl, blend flour, oats, brown sugar, ground ginger, and salt. Incorporate chilled cubed butter using a pastry cutter or fingers until mixture achieves coarse crumb consistency.
05 - Evenly sprinkle the crisp topping over the peach filling. Bake for 35 to 40 minutes or until the fruit is bubbling and the topping is golden brown.
06 - Allow the crisp to cool for at least 15 minutes. Drizzle with reserved miso caramel before serving. Serve warm, optionally accompanied by vanilla ice cream.
