Protein Apple Crisp

This protein apple crisp turns a classic fall dessert into a macro-friendly treat with 11 grams of protein per serving. The vanilla whey, peanut butter, pecan, and old-fashioned rolled oat topping gets baked right into the cinnamon-spiced apple filling for a dessert that actually fills you up. One 8x8 pan makes 9 servings, so it works just as well for meal prep as it does for a cozy Tuesday night.

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Prep Time 15

Cook Time 40

Rest Time 10

Total Time 1 5

Servings: 9 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method

Ingredients

Apple Filling:

4 medium apples diced (about 1/2 inch)
2 tablespoons 30 mL maple syrup
2 tablespoons cornstarch
1 tablespoon lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Pinch of salt

Pecan-Oat Topping:

2 cups old-fashioned rolled oats
1/2 cup pecans chopped
1/2 cup vanilla whey protein powder
1/3 cup 96 grams peanut butter
2 tablespoons melted butter
2 tablespoons 30 mL maple syrup
Pinch of salt

Topping (optional):

Greek yogurt
Sprinkle of ground cinnamon

Directions

Preheat oven to 350°F (175°C). Take out a 8"x8" baking dish and line it with parchment paper. Spray lightly with non-stick cooking spray.
In a large bowl, mix together the ingredients for the apple filling. In a separate bowl, stir together the ingredients for the pecan-oat topping. The texture should be slightly dry and crumbly. If it's too wet, add additional rolled oats and chopped pecans. If it's too dry, add a small amount of milk to thin it out.
Add your apple filling to the baking dish and spread evenly.
Sprinkle the topping evenly over the apples, breaking it into small clumps so it crisps rather than steams.
Bake for 35–45 minutes, until the topping is golden brown.
Let rest 10 minutes before serving. Top individual portions with Greek yogurt if desired.