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Treats & Desserts · Bakery Case
Cinnamon Apple Crisp
Bubbling cinnamon apples under a golden almond crumble — à-la-mode-ready and fully grain-flexible.
207Calories
6.4gProtein
27.6gNet carbs
5.7gFiber
6.2gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
5 large apples (900 g), peeled and sliced ¼" thick
900 g
1 Tbsp (15 g) lemon juice
15 g
½ cup minus 1 Tbsp (90 g) allulose, divided
90 g
2¼ tsp cinnamon, divided
6 g
1½ Tbsp (12 g) cornstarch
12 g
½ cup (60 g) whole-grain millet flour
60 g
¼ cup + 1 Tbsp (30 g) blanched almond flour
30 g
⅔ scoop (20 g) vanilla protein
20 g
2 Tbsp (30 g) almond butter
30 g
1½ Tbsp (30 g) allulose maple syrup
30 g
⅓ tsp salt
2 g
Method
- Toss the apples with lemon, 60 g allulose, most of the cinnamon, and the cornstarch; pile into an 8×8" or 2-qt baking dish.
- Rub the millet flour, almond flour, protein, remaining allulose and cinnamon, salt, almond butter, and syrup between your fingers into clumpy crumble.
- Pack the crumble over the apples in actual clumps — clumps become crunch.
- Bake at 350°F (175°C) for 38–42 minutes until the juices bubble thick at the edges and the top is toasted.
- Rest 15 minutes; the syrup sets from watery to pie-like. Serve warm, ideally under a scoop of the vanilla protein ice cream.
Nutrition facts
Per serving.
Calories207
Total fat6.2 g
Total carbohydrate52.9 g
Dietary fiber5.7 g
Allulose19.6 g
Net carbs27.6 g
Protein6.4 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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