Miso Caramel Peach Shortbread Crumble Bars
This may sound like an unseemly combination… but trust me! The miso gives a new depth of umami to the caramel and is something you never knew you needed in your peach crumble bars, but will soon be transformed and not want to make it without it again. This is also a great way to use up peaches that are slightly too ripe.
The shortbread base is crispy, the miso caramel peach middle is jammy and has the perfect amount of umami, and the crumble top is buttery and baked until golden.
Ingredients:
4 peaches
1/4 cup light brown sugar
1 tsp vanilla bean paste
1 tbsp salted butter
pinch of pink Himalayan salt
½ tsp miso paste
1 cup flour (all-purpose or gluten-free)
¾ cup sugar
½ cup salted butter (cold)
Method:
Wash, pit, and cut the peaches into slices. Add them to a small pot along with the light brown sugar, vanilla bean paste, butter, salt and miso paste. Bring to a simmer and cook down until the liquid has reduced to about half (about 20 minutes on medium heat).
In a medium-sized bowl, add the flour and sugar, and mix until combined.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a 8×8” baking tin with baking paper.
Cut the cold butter into cubes, then add it to the flour mixture and rub it in with your fingers until it forms a sandy texture.
Add half of the shortbread mixture to the lined baking tin and press it into the bottom evenly with your fingers, ensuring to make the edges and corners as thick as the center so that they don’t burn. Use a fork to poke holes throughout the base so that it cooks evenly and doesn’t form bubbles. Bake for 10 minutes.
Pour the jammy peach mixture on top of the baked shortbread base, then sprinkle the remaining shortbread mixture evenly over the peaches. Lightly press it with your fingers.
Bake for 25-30 minutes or until golden on top.
Allow to cool for about 10 minutes before serving. Serve warm with a scoop of vanilla ice cream. Enjoy!