This treat is a resourceful classic made for the modern table!
Apple crisp can be traced back at least as far as 1924, when the first documented recipe appeared in Isabel Ely Lord’s Everybody’s Cook Book. In the decades that followed, its simple, economical nature made it particularly well suited to wartime kitchens, when rationing meant ingredients such as sugar, butter, and flour had to be used thoughtfully. Compared with a traditional apple pie, which called for a pastry crust and therefore more of those precious staples, a crisp offered a resourceful way to make something sweet with less.
That same simplicity is part of what has kept apple crisp around for generations. This Apple Protein Crisp from Lizzie Cawley gives the humble treat a modern spin, layering tender, cinnamon-spiced apples beneath a golden, crumbly topping with an added boost of clean protein from Warrior Blend Performance. It’s still uncomplicated at heart, just a little more substantial for the way we eat today.
Ingredients
Apple Filling
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5 medium apples, peeled, cored, and thinly sliced
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2 Tbsp pure maple syrup
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1 Tbsp lemon juice
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1 Tbsp cornstarch
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1 tsp ground cinnamon
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1/2 tsp vanilla extract
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Pinch of sea salt
Protein Crumble
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1 cup old-fashioned rolled oats
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3/4 cup all-purpose flour
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1/2 cup packed brown sugar
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1 tsp ground cinnamon
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1/2 tsp fine sea salt
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1/2 cup vegan butter, melted
Instructions
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Preheat oven to 350°F and lightly grease an 8x8-inch baking dish.
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Toss apples with maple syrup, lemon juice, cornstarch, cinnamon, vanilla, and salt. Spread evenly in the baking dish.
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Combine oats, flour, Warrior Blend Performance -Vanilla, brown sugar, cinnamon, and salt. Stir in melted vegan butter until a crumbly mixture forms.
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Sprinkle the crumble generously over the apples.
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Bake for 40-45 minutes, until the topping is golden and the apple filling is bubbling around the edges.
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Let cool for about 10 minutes before serving.
