Mushroom-Spiced Apple Crisp

Serves 6 · 25 min prep · 55 min cook

Ingredients

• 6 medium firm baking apples (Honeycrisp or Granny Smith)
• 8 oz fresh cremini mushrooms
• 4 oz fresh shiitake mushroom caps
• 10 tbsp unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup chopped toasted pecans
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 tbsp maple syrup

Instructions

1. 1Preheat the oven to 350°F and lightly butter a 9-by-13-inch baking dish so the fruit juices will caramelize without sticking.
2. 2Wipe the cremini and shiitake mushrooms clean with a damp towel, trim tough stems, and slice them thin so they soften evenly with the apples.
3. 3In a wide skillet over medium heat, melt a portion of the butter and gently sauté the sliced mushrooms until they release their moisture, turn golden at the edges, and smell toasty, about 6 to 8 minutes; set aside to cool slightly.
4. 4Core and slice the apples into half-inch wedges, leaving the peels on for color and structure, then toss them in a large bowl with lemon juice, maple syrup, vanilla, half the brown sugar, cinnamon, ginger, nutmeg, and salt.
5. 5Fold the cooled sautéed mushrooms into the spiced apple mixture so every slice is coated, then spread the filling evenly in the prepared baking dish.
6. 6In a separate bowl, stir together the oats, flour, remaining brown sugar, granulated sugar, chopped pecans, and remaining salt.
7. 7Cut the rest of the cold butter into small cubes and work it into the oat mixture with your fingertips until clumpy, sandy clusters form that hold together when squeezed.
8. 8Scatter the streusel evenly over the apple-mushroom filling, covering the fruit without packing it down so steam can escape and the top crisps.
9. 9Bake on the center rack for 40 to 48 minutes until the topping is deep golden, the fruit is bubbling at the edges, and a knife slides easily into an apple slice.
10. 10Rest the crisp 15 minutes so the juices thicken, then scoop into bowls while still warm for the best contrast of crunchy topping and soft spiced filling.
11. 11Serve family-style at the table; leftovers reheat well the next morning for a make-ahead weekend brunch dessert.