Apple Mushroom Crisp Bake

American fruit crisps lean on buttery oat toppings and warm spice, and this skillet bake keeps that comfort while folding in earthy cremini mushrooms. Thin-sliced apples mingle with thyme and brown sugar under a crisp oat crust for a potluck-ready sweet-savory finish.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 58g carbs
• 16g fat
• 3g fiber

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Ingredients

• 4 large firm baking apples
• 8 oz cremini mushrooms
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp fresh thyme leaves
• 1 tbsp fresh lemon juice
• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 6 tbsp cold unsalted butter
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 10-inch cast-iron skillet or similar baking dish so the crisp releases cleanly later.
2. 2Core and thinly slice the apples, leaving the peels on for color and structure, then toss them in a large bowl with lemon juice to keep them bright.
3. 3Wipe the mushrooms clean, trim the stems, and slice them thin so they soften quickly and mingle with the fruit.
4. 4Add the sliced mushrooms to the apples along with granulated sugar, half the brown sugar, cinnamon, nutmeg, thyme, salt, and vanilla; toss until every piece is evenly coated and glossy.
5. 5Spread the apple-mushroom mixture evenly in the prepared skillet, pressing it into a relatively flat layer so the topping sits level.
6. 6In a separate bowl combine the flour, oats, remaining brown sugar, and a pinch more salt; cut in the cold butter with a pastry blender or fingertips until the mixture forms pea-sized clumps that hold together when squeezed.
7. 7Scatter the oat topping generously over the fruit layer, covering it completely but leaving a few gaps so steam can escape and the juices bubble up.
8. 8Bake on the center rack for 35 to 40 minutes until the topping is deep golden brown, the edges are bubbling vigorously, and the apples yield easily when pierced with a knife.
9. 9Remove the skillet from the oven and let the crisp rest 10 to 15 minutes so the juices thicken slightly and the topping firms.
10. 10Scoop warm portions into bowls and top each with a scoop of vanilla ice cream that melts into the spiced fruit and earthy mushrooms for a backyard-shareable finish.