Warm Baked Apples with Mushroom-Spiced Crumble

Baked apples have long been a cosy British pudding, often enjoyed after a Sunday roast. Here, a porcini-spiced oat crumble and maple lend earthy warmth to tender fruit, finished with vanilla ice cream.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 58g carbs
• 17g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 large baking apples
• 1/4 oz dried porcini mushrooms
• 3/4 cup old-fashioned oats
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 5 tbsp unsalted butter
• 1/3 cup chopped pecans
• 2 tbsp maple syrup
• 1/8 tsp pinch of salt
• optional for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 10-inch cast-iron skillet or baking dish.
2. 2Grind the dried porcini mushrooms to a fine powder using a spice grinder or mortar and pestle; set aside.
3. 3Core the apples carefully, leaving the bottoms intact to create a well for the filling, and place them upright in the prepared skillet.
4. 4In a medium bowl combine the oats, flour, brown sugar, cinnamon, nutmeg, porcini powder, and salt.
5. 5Cut the cold butter into small cubes and work it into the dry mixture with your fingers until coarse crumbs form.
6. 6Stir the chopped pecans into the crumble mixture.
7. 7Spoon the mushroom-spiced crumble generously into the cavity of each apple, mounding any extra the bases.
8. 8Drizzle maple syrup over the tops of the stuffed apples.
9. 9Bake until the apples are tender when pierced with a knife and the crumble is deeply golden and crisp, 35 to 40 minutes.
10. 10Remove the skillet from the oven and let the apples rest for 5 minutes so the juices settle.
11. 11Serve each warm baked apple in a shallow bowl, spooning pan juices over the top.
12. 12Add a scoop of vanilla ice cream alongside if desired for a classic hot-cold contrast.