High Protein Apple Pie Crumble (Cozy Fall Dessert Upgrade)
A classic, cozy apple crumble that looks and tastes like the real deal but sneaks in extra protein. Golden, buttery crumble topping and tender spiced apples the same visual and texture you want in the photo, with about 16 g protein per slice.
Ingredients
For the Apple Filling:
- 5 medium apples (about 750–850 g), peeled, cored, and sliced
- 1 tbsp lemon juice (15 ml)
- 2 tbsp maple syrup (30 g)
- 1 tsp ground cinnamon (2.6 g)
- ¼ tsp ground nutmeg (0.5 g)
- 1 tsp vanilla extract (5 ml)
- 1 tbsp cornstarch (8 g)
- 1 scoop (10 g) unflavored collagen peptides (optional for invisible protein boost)
For the High-Protein Crumble Topping:
- ½ cup rolled oats (40 g)
- ½ cup all-purpose flour (60 g)
- 1 cup whey protein powder (120 g) (baking-friendly vanilla or unflavoured)
- ¼ cup almond flour (28 g)
- ¼ cup brown sugar, lightly packed (50 g)
- 1 tsp ground cinnamon (2.6 g)
- ¼ tsp fine salt (1.5 g)
- 4 tbsp Greek yogurt (60 g)
- 4 tbsp unsalted butter, cold and cubed (56 g)
- 1 tbsp Optional: maple syrup (15 ml), for extra caramel flarour
Instructions
Prep the Oven and Pan
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a little butter or spray to prevent sticking.
Slice the Apples
- Peel, core, and slice 5 medium apples into thin, even slices. You want them about ¼-inch thick so they cook through but still hold shape.
Coat the Apples
- In a large mixing bowl, toss your apple slices with lemon juice, maple syrup, cinnamon, nutmeg, vanilla, and cornstarch. Stir well with a spoon or your hands to coat every piece.Tip: Add your collagen peptides here if using it disappears into the filling without affecting taste or texture.
Transfer to Baking Dish
- Spread the apple mixture evenly into the greased baking dish. Press lightly to flatten the surface but don’t mash them down.
Make the Crumble Topping
- In another large bowl, combine rolled oats, flour, whey protein powder, almond flour, brown sugar, cinnamon, and salt. Stir with a fork to mix everything evenly. Add cold cubed butter and Greek yogurt to the dry ingredients. Use your fingertips or a pastry cutter to rub the butter into the flour mixture until it forms coarse crumbs. You should see pea-sized chunks of butter that’s what gives the crumble its golden, crispy texture. If you love a sweeter crumble, drizzle in the optional maple syrup and gently mix again.
Assemble the Crumble
- Sprinkle the crumble mixture evenly over the apples. Don’t press it down keep it loose and chunky so it bakes into a crisp, textured top.
Bake It
- Place the dish in the center rack of your oven and bake for 35-40 minutes. You’ll know it’s ready when the top is golden brown, and you can see bubbling juices around the edges. The smell will be pure fall magic.
Cool Before Serving
- Remove from the oven and let it rest for 10–15 minutes. This allows the juices to thicken slightly so your slices hold together beautifully.
Serve
- Serve warm, plain, or with a dollop of Greek yogurt, vanilla protein ice cream, or a light drizzle of sugar-free caramel.
Notes
- Storage: Store leftovers in an airtight container in the fridge up to 4 days. Reheat in the oven at 325°F for 8-10 minutes.
- Freezer-Friendly: Wrap individual slices in foil and freeze up to 2 months. Reheat from frozen at 325°F for 12–15 minutes.
- Protein Powder Tip: Use a baking-friendly whey like PEScience or Quest to keep the crumble light and golden some plant-based blends may make it denser.