Ingredients
Scale
- 4 large Granny Smith apples, peeled and sliced
- 1 tablespoon lemon juice
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup rolled oats (gluten-free if preferred)
- 1/2 cup almond flour
- 2 scoops (approx. 60g) vanilla whey or plant-based protein powder
- 2 tablespoons melted coconut oil or grass-fed butter
- 2 tablespoons maple syrup or honey
- A pinch of sea salt
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with a light coating of coconut oil. In a large mixing bowl, toss the sliced apples with the lemon juice, vanilla extract, and half of the cinnamon. Ensure every apple slice is well-coated. Transfer the apples into the prepared baking dish, spreading them out into an even layer.
- In the same bowl (no need to wash it!), combine the rolled oats, almond flour, vanilla protein powder, the remaining cinnamon, and a pinch of salt. Pour in the melted coconut oil and maple syrup. Stir the mixture with a fork until it becomes clumpy and moist. If it feels too dry, add a teaspoon of water or more oil until you achieve a crumbly texture.
- Distribute the crumble mixture evenly over the top of the apples. Press down lightly to ensure the topping sticks to the fruit. Place the dish in the center rack of the oven. Bake for 30 to 35 minutes, or until the topping is golden brown and the apple juices are bubbling around the edges. If the topping browns too quickly, cover it loosely with foil for the last 10 minutes.
- Remove the crumble from the oven and let it cool for at least 5 to 10 minutes before serving. This resting period allows the fruit juices to thicken into a delicious syrup. Scoop a generous portion into a bowl. For an extra treat, serve it warm with a dollop of cold Greek yogurt or a splash of unsweetened almond milk.
- Cook Time: 50 minutes