# Ingredients:
→ 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 (about 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 the oven to 350°F. Butter a 2-quart baking dish evenly.
02 - In a medium saucepan, combine sugar and water. Cook over medium heat without stirring until the mixture turns a deep amber color, about 6 to 8 minutes. Carefully add butter and swirl to blend. Remove from heat, add heavy cream while whisking until smooth. Stir in white miso paste and vanilla extract. Allow to cool slightly.
03 - In a large bowl, toss peach slices with brown sugar, cornstarch, cinnamon, salt, and lemon zest. Drizzle half of the miso caramel over the mixture, reserving the remainder for serving. Mix thoroughly and transfer to the prepared baking dish.
04 - In a separate bowl, combine flour, rolled oats, brown sugar, ground ginger, and salt. Cut in cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
05 - Evenly sprinkle the crisp topping over the peach filling. Bake for 35 to 40 minutes, or until the fruit bubbles and the topping is golden brown.
06 - Allow to cool for at least 15 minutes. Drizzle with the remaining miso caramel before serving. Serve warm, optionally accompanied by vanilla ice cream.
