Ingredients
Scale
- 4 large Granny Smith apples, peeled and sliced
- 1 tablespoon ground cinnamon
- 1 tablespoon lemon juice
- 1/4 cup maple syrup or honey
- 1 cup rolled oats (gluten-free if preferred)
- 2 scoops (approx. 60g) vanilla whey or casein protein powder
- 1/2 cup almond flour
- 2 tablespoons melted coconut oil
- 1/4 cup unsweetened applesauce
- A pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, toss the sliced Granny Smith apples with the cinnamon, lemon juice, and two tablespoons of the maple syrup. Ensure every apple slice is evenly coated in the spice mixture. Transfer the apples into a lightly greased 8×8 baking dish, spreading them out into an even layer.
- In a separate medium bowl, combine the rolled oats, vanilla protein powder, almond flour, and a pinch of salt. Stir in the melted coconut oil, the remaining maple syrup, and the unsweetened applesauce. Use a fork to mix the ingredients until they form a crumbly, pebble-like texture. If the mixture feels too dry, add a teaspoon of water or more applesauce.
- Sprinkle the protein crumble mixture evenly over the apples in the baking dish. Do not press it down too firmly; you want the air to circulate for a crispy texture. Place the dish in the center rack of the oven and bake for 25 to 30 minutes. You will know it is done when the apples are tender and the topping is golden brown and fragrant.
- Remove the dish from the oven and let it sit for about 5 minutes. This resting period allows the juices from the apples to thicken slightly. Serve the crumble warm in bowls. For an extra protein boost, top each serving with a dollop of non-fat Greek yogurt or a drizzle of sugar-free vanilla syrup.
- Cook Time: 45 minutes