Mushroom Spice Apple Crisp

American apple crisp gets an earthy twist when sautéed cremini mushrooms join the fruit. Honeycrisp wedges bake under warm cinnamon, ginger, and a buttery oat-maple topping for cozy sweet-savory contrast.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 312 cal
• 5g protein
• 48g carbs
• 13g fat
• 3g fiber

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Ingredients

• 8 oz fresh cremini mushrooms
• 4 medium Honeycrisp apples
• 1 tbsp fresh lemon juice
• 3 tbsp pure maple syrup
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 tsp fresh thyme leaves
• 1 cup rolled oats
• ½ cup all-purpose flour
• ⅓ cup light brown sugar
• 5 tbsp unsalted butter
• ¼ tsp fine sea salt
• ⅓ cup chopped toasted walnuts

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch oven-safe skillet on the stovetop over medium heat. Wipe the mushrooms clean with a damp towel, trim the stems, and slice them thin so they cook evenly and keep their meaty texture.
2. 2Add a small knob of the butter to the hot skillet and sauté the mushroom slices, stirring often, until they release their liquid, turn golden at the edges, and smell deeply earthy, about 6 to 8 minutes. Transfer the mushrooms to a bowl and leave any browned bits in the pan.
3. 3Core the apples and cut them into thin wedges, leaving the skins on for color and fiber. Toss the apple wedges right in the same skillet with the lemon juice, maple syrup, most of the cinnamon, ginger, nutmeg, and thyme until every piece is glossy and fragrant.
4. 4Fold the sautéed mushrooms back into the spiced apples so the earthy slices nestle among the fruit. Taste a piece and adjust with a pinch more salt or spice if needed, then spread the mixture into an even layer.
5. 5In a medium bowl combine the oats, flour, brown sugar, remaining cinnamon, salt, and chopped walnuts. Work the rest of the cold butter in with your fingertips until the mixture forms damp clumps that hold together when pressed.
6. 6Scatter the oat topping evenly over the mushroom-apple layer, leaving a few fruit edges peeking out so steam can escape. The topping should look rustic and craggy rather than smooth.
7. 7Slide the skillet into the hot oven and bake until the fruit is bubbling vigorously at the edges, the apples are tender when pierced, and the topping is deep golden and crisp, 28 to 32 minutes.
8. 8Remove the skillet carefully and let the crisp rest on a rack for 10 minutes so the juices thicken slightly. Serve warm scoops straight from the pan, spooning extra syrupy mushroom-apple bits over each portion.