Roasted Mushroom Fruit Crumble

Fruit crumbles have long been a cozy American dessert staple, but this version leans savory-sweet by roasting cremini and shiitake mushrooms with honey. Pears and tart apple nestle under a buttery oat-walnut topping kissed with thyme and cinnamon.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 285 cal
• 5g protein
• 36g carbs
• 14g fat
• 3g fiber

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Ingredients

• 10 oz mixed fresh mushrooms (cremini and shiitake)
• 2 medium ripe pears
• 1 large Granny Smith apple
• 1 tbsp fresh lemon juice
• 3 tbsp honey
• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup chopped toasted walnuts
• 5 tbsp unsalted butter, cold and cubed
• 1/2 tsp ground cinnamon
• 1 tsp fresh thyme leaves
• 1 pinch of sea salt

Instructions

1. 1Preheat the oven to 375°F. Wipe mushrooms clean, remove any tough stems, and tear or slice into bite-size pieces.
2. 2Core the pears and apple, then cut into 3/4-inch chunks; toss them in a bowl with lemon juice to prevent browning.
3. 3Spread the mushrooms on a rimmed baking sheet, drizzle lightly with a spoonful of the honey, and roast for 12 minutes until edges crisp and moisture concentrates.
4. 4In a large mixing bowl combine the roasted mushrooms with the fruit chunks, remaining honey, half the thyme, and sea salt; toss gently.
5. 5Transfer the fruit-mushroom mixture to a 9-inch baking dish or deep pie plate and spread into an even layer.
6. 6In another bowl mix the oats, flour, walnuts, cinnamon, remaining thyme, and salt.
7. 7Add the cold butter cubes and rub with fingertips until the mixture forms coarse, clumpy crumbs the size of peas.
8. 8Scatter the crumble topping evenly over the fruit layer, covering most of the surface but leaving a few gaps for steam.
9. 9Bake until the topping is deep golden and the fruit juices bubble thickly the edges, 28 to 32 minutes.
10. 10Let the crumble rest 10 minutes so the juices settle, then spoon into bowls while still warm to highlight the roasted mushroom texture.