Ingredients:

  • 4 large Granny Smith apples (approx. 600g), sliced into 1/4-inch wedges
  • 2 tbsp Maple syrup
  • 1 tbsp Fresh lemon juice
  • 1.5 tsp Ground cinnamon
  • 0.25 tsp Ground nutmeg
  • 1 tsp Cornstarch
  • 1 cup (90g) Rolled oats
  • 2 scoops (60g) Vanilla whey-casein protein powder
  • 0.25 cup (30g) Crushed walnuts
  • 3 tbsp Melted coconut oil
  • 1.5 tbsp Unsweetened almond milk
  • 1 pinch sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and prepare a 20cm square baking dish.
  2. In a large mixing bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon, nutmeg, and cornstarch until the fruit is evenly coated and the starch has dissolved into a light glaze.
  3. Transfer the apple mixture into the baking dish, spreading them into an even layer to ensure consistent cooking.
  4. In a medium mixing bowl, combine the rolled oats, protein powder, crushed walnuts, and sea salt. Stir to distribute the protein powder evenly.
  5. Pour the melted coconut oil over the oat mixture. Use a fork to incorporate the fat until a clumping, sandy texture forms. If the mixture is too dry, add almond milk one tablespoon at a time until the crumble holds together.
  6. Sprinkle the oat topping evenly over the apples, leaving some larger clumps for texture.
  7. Bake for 40 minutes, or until the apple filling is bubbling and the topping has achieved a deep golden brown, shattering crunch.