Apple Mushroom Crumble with Walnuts

Crumble desserts have long been a cozy American weekend staple, fruit baked under a buttery oat topping. This one pairs firm baking apples with quickly sautéed cremini mushrooms and chopped walnuts for a sweet-savory twist.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 52g carbs
• 19g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 medium firm baking apples
• 8 oz cremini mushrooms
• 1 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp apple cider vinegar
• 1 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 3/4 cup chopped walnuts
• 8 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 1 tsp fresh thyme leaves

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 9-inch square baking dish or similar deep skillet so the fruit juices stay contained.
2. 2Core and thinly slice the apples, leaving the peels on for color and texture, then toss them in a large bowl with the lemon juice so they do not brown.
3. 3Wipe the mushrooms clean, trim the stems, and slice them thin. Quickly sauté the slices in a dry skillet over medium heat for 3 to 4 minutes until they release moisture and turn lightly golden at the edges; set aside to cool slightly.
4. 4Add the cooled mushrooms to the apples along with the granulated sugar, half the brown sugar, cinnamon, nutmeg, apple cider vinegar, vanilla, and thyme. Toss gently until everything is evenly coated and glossy.
5. 5Spread the fruit-mushroom mixture evenly in the prepared dish, pressing it into a level layer so the topping will sit evenly.
6. 6In a separate bowl combine the flour, oats, remaining brown sugar, chopped walnuts, and salt. Cut the cold butter into small cubes and work it in with your fingertips or a pastry blender until the mixture forms pea-sized clumps that hold together when squeezed.
7. 7Scatter the crumble topping generously over the fruit, 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 walnuts smell toasty, and the fruit juices are bubbling thickly the edges.
9. 9Remove from the oven and let the crumble rest 10 to 15 minutes so the juices thicken slightly and it is easier to scoop.
10. 10Serve warm in bowls, spooning extra syrupy juices over each portion for a shareable weekend potluck dessert.