Apple crumble with a protein oat topping
60 min · 16 g protein · 301 cals / serving
A deep dish of tart, cinnamon-spiced apples under a buttery oat crumble made with vanilla whey, served with thick vanilla skyr in place of cream. All the fruit of the classic, with the topping rebalanced so the apples lead.
Ingredients
Filling
- 7 medium granny smith apples, cored and thinly sliced, peeled or not
- 1 tbsp lemon juice
- 2 tbsp maple syrup
- 1 tbsp cornstarch
- 2 tsp ground cinnamon, divided
Topping
- 1 cup rolled oats
- 1 1/3 scoops whey protein, vanilla
- 2 tbsp brown sugar, packed
- 2 tbsp butter, cold, diced
- a pinch salt
- 2 tbsp nonfat Greek yogurt
To serve
- 2 cups skyr
- 3/4 tsp vanilla extract
- 1/8 tsp stevia, pure extract powder, or sweetener to taste
Steps
- Heat the oven to 375°F. Toss the apples with the lemon juice, maple syrup, cornstarch and half the cinnamon and pile into a 20 x 30 cm (8 x 12-inch) baking dish.
- Rub the oats, whey, brown sugar, the rest of the cinnamon and the salt into the cold butter with your fingertips until it looks like coarse crumbs. Stir in the Greek yogurt with a fork until the mixture forms small clumps, then scatter it over the apples, leaving a few gaps for steam to escape.
- Bake 35–40 minutes, until the apples are soft when poked with a knife, the juices bubble thickly at the edges and the topping is golden. Cover loosely with foil if the topping browns before the apples are done.
- Stir the vanilla and stevia into the skyr and taste; it should be gently sweet. Let the crumble cool 10 minutes, then serve warm with a big spoonful of the vanilla skyr.
Good to know
Which apples?
Firm ones that hold their shape, such as Granny Smith or Braeburn. Granny Smiths keep the filling bright and tangy; taste a slice of yours first, and if they are very sharp, swap a couple for a sweeter apple such as Honeycrisp.
Will the whey make the topping dry?
Not here, because it is rubbed into butter and oats rather than carrying the topping alone, and the spoonful of yogurt binds it into clumps. It bakes up crisp and golden, closer to granola clusters than a sandy crumb.
Alternatives
Per
- Calories
- 114
- Protein
- (23%)
- 6 g
- Fat
- (16%)
- 2 g
- Carbohydrates
- (61%)
- 18 g
- of which sugar
- 11 g
- Fiber
- 2 g
- Sodium
- 75 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1805 kcal goes into the pot and 1758 g of ingredients comes out as about 1580 g of food: 114 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.