Apple "crumble" sundaes

This sundae has a miso caramel sauce, which delivers a salty-sweet richness to this dessert

  • 10 mins preparation
  • 30 mins cooking plus cooling
  • Serves 4
  • Print


  • 1 1/2 cups (180g) pecans
  • 1 Tbsp coconut oil
  • 4 medium red apples, unpeeled, cored, cut into wedges
  • 2 Tbsp pure maple syrup
  • 1 Tbsp lemon juice
  • 1/2 tsp finely grated fresh ginger
  • 1/2 Tbsp ground cinnamon
  • 1 tsp arrowroot flour (optional)
  • 2/3 cup (185g) coconut yoghurt
Miso caramel sauce
  • 1/2 cup (125ml) pure maple syrup
  • 1/4 cup (70g) cashew spread
  • 2 Tbsp white miso paste
  • 1/2 tsp pure vanilla extract


  • 1
    To make the miso caramel sauce, blend ingredients until smooth. (Makes 2/3 cup.)
  • 2
    Preheat oven to 170°C. Line an oven tray with baking paper.
  • 3
    Place pecans in a single layer on lined tray. Drizzle ¼ cup (60ml) of the miso caramel sauce over pecans. Toss to coat evenly. Bake for 15 minutes or until pecans are golden and caramelised. Stand to cool. Place cooled pecans between two sheets of baking paper. Using a rolling pin, break into large pieces of crumble.
  • 4
    Place coconut oil and apple in a large heavy-based frying pan over low heat. Add maple syrup, lemon juice, ginger, cinnamon and arrowroot, stirring to combine. Cook, covered, stirring occasionally, for 10 minutes or until apple is soft. Uncover and increase heat to medium. Cook for a further 5 minutes or until apple is dark brown and almost caramelised. Set aside to cool.
  • 5
    Divide apple mixture among sundae glasses. Top each one with 2 tablespoons coconut yoghurt. Drizzle with the remaining miso caramel sauce and sprinkle with pecan crumble. Serve immediately.