And while I'm all for making traditional recipes, I also LOVE to spice things up, tweak them, and make them more physique friendly. Which is why I opted to take the flour out and substitute whey protein in its place. I also cut way back on the sugar, because the protein powder I used was sweetened with stevia (a natural plant-based sweetener). So if you do decide to go with an unflavored protein powder, just make sure to double the sugar content, otherwise this may not taste very good!
Cutting back on the sugar and subbing the flour for protein powder turns this simple dessert into a protein-packed, low(er) carb option for those of us who want to indulge, but still have goals of losing body fat. Because I'm all about creating a lifestyle and nutrition plan that includes the foods we love and want to indulge in!!!
So give yourself permission to indulge, just keep your portions & frequency in check if fat loss is your goal.
And let's get baking!
Start by making the crisp topping. Put the protein powder, cinnamon, nutmeg, and salt into a bowl. Then add the cold butter cubes and use a fork to "cut the butter" into the dry mix. You could also use a fancy pastry knife/blender, but if you don't have one, a fork will do. The crisp should look like the photo below.
It's the perfect dessert to accompany an awesome Thanksgiving feast. Stay tuned - these recipes will be up on the blog soon!
PROTEIN APPLE CRISP
- 125 grams (~1 cup) protein powder (I used a vanilla-flavored whey protein powder, naturally sweetened with stevia)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon salt
- 125 grams (~1/2 block) unsalted & COLD butter, cut into small cubes
- 1 kilo (2 pounds) sweet-sour apples (I used Kanzi, but you could also use Gala or Braeburn)
- Make the crisp topping: In a medium bowl, whisk together the protein powder, brown sugar, cinnamon, nutmeg and salt. Add the butter pieces and use a fork to "cut the butter" into the mixture until it resembles coarse crumbs. Cover with plastic wrap and place in the refrigerator to chill while you prepare the apple filling.
- Position a rack in the center of the oven and preheat to 175°C/375°F.
- Make the apple filling: Peel the apples and cut them in half lengthwise. Cut/scoop out the cores and discard. Cut the apple halves lengthwise into thin slices. Transfer the apple slices to an ungreased 9x13 inch baking dish and spread them out evenly. Drizzle up to 6O ml (1/4 cup) of water over the apples—use less water if the apples are particularly juicy.
- Scatter the crisp topping evenly over the fruit without pressing down on it. Bake until the topping is browned, the apples are tender when pierced with a knife, and the juices are bubbling, about 4O to 5O minutes.
- Transfer to a wire rack to cool for 1O minutes. Serve warm, with or without a scoop of vanilla ice cream or a drizzle of heavy cream.
Of course you do!!!
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