Protein-Rich Baked Apple Crisp (Vegan & Gluten Free!)
Prep Time: 15 mins
Cook time: 1 hour
Yield: 8-12 Servings

This Baked Apple Crisp might look like dessert, but it’s actually packed with good-for-you ingredients to fuel your fall!

It’s naturally sweetened with apples, maple syrup, and dates. The oat and almond crumble combination is a great source of protein on its own — plus a spoonful of ALOHA Organic Vanilla Protein Powder helps acts as a thickening agent instead of cornstarch AND gets you a little extra boost.

Enjoy this Baked Apple Crisp anytime you want a little fall to start your day! 

 – Lauren


Apple Filling

  • 2 tbsp ALOHA Organic Vanilla Protein Powder

  • ¼ cup maple syrup

  • ½ tsp cinnamon

  • ½ lemon, squeezed

  • cup filtered water

  • 5–7 apples, cored and cut into ½″ slices. For best results, choose a mix of sweet and tart, like Honeycrisp and Granny Smith.

Crumble Topping

  • 1 cup raw almonds

  • 1 cup dates, pitted

  • ½ cup + 2 generous tbsp runny almond butter

  • 1 cup gluten-free old-fashioned rolled oats. For grain-free option, substitute for more nuts.

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Plant-Based Protein Powder



  1. Preheat oven to 350°F and prepare a large baking dish (9×13) for use.
  2. Prepare the apple filling by adding the apples, maple syrup, cinnamon, ALOHA Organic Vanilla Protein Powder, and lemon to a large mixing bowl and tossing until well coated.
  3. Add apples in the baking dish in an even later and pour filtered water on top. Place in the oven and bake for 25-30 minutes, until softened.
  4. Meanwhile, mix the Crumble Topping by adding the oats, almonds, and dates to a food processor and processing until you have a rough meal. Pour meal into a bowl and add the almond butter. Mix until well combined and sticky, adding more almond butter if it gets too thick. Set aside.
  5. Once the apples are done baking, remove from the oven. Using your hands, crumble the almond oat mixture on top of the baked apples in large clumps until completely covered.
  6. Add the dish back to the oven and back an additional 20-30 minutes, until the crumble top is golden brown and the apples are soft and gooey.
  7. Remove the oven, allow to cool slightly, then enjoy warm with almond milk yogurt! Store leftover crisp in the fridge for 5-7 days and reheat before serving.