I feel like a loser even typing the name of this recipe post…

And I definitely giggled like a school girl as I wrote “High Protein Apple Crisp” as the post title. What can I say? You know you’re a meathead when you’re dumping protein powder  into apple crisp. 🙂

The truth, my fellow meatless meatheads, is that I recently started buying fresh produce from a local, organic delivery service called “Ottawa Organics.” And I did this because I firmly believe that the best nutrition is through local, organic produce that’s in-season. And well, having a giant box of it delivered right to my door every Thursday is super convenient. Plus it’s really forced me to get creative in the kitchen and eat a wider array of fruits and veggies.

Today, my weekly order arrived and it contained apples just like last week. I do love me some apples. The only problem is that I still haven’t eaten the apples from last week. Hashtag #FirstWorldProblems 😉

My initial idea was to cook up some apple sauce in my new fave appliance: The Instant Pot.

FUN FACT: did you know that the world-famous (and much-loved by vegans everywhere) Instant Pot was actually created in my very own hometown of Ottawa, Canada?!?

Take that, eh!

But anywho, I decided against apple sauce because I already had some packaged stuff collecting dust in my cupboards so it seemed kinda stupid to make a fresh batch.

Instead, I decided on homemade apple crisp because my oven has also been collecting dust ever since my newfound love affair with the Instant Pot.

Not to mention, warm apple crisp just sounded oh-so-autumny on this crisp October evening. (And I figured my neighbours would appreciate me filling the hallway with smells of cinnamon and fresh-baked apples to make up for this morning’s sauteed kale.) 😉

Anyway, if you know anything about me, you know I’m all about that plant-based protein, bruh! So naturally, I had to incorporate Jacked on the Beanstalk Vegan Protein Powder  into the apple crisp mix somehow. And I gotta say, the end result was pretty damn tasty!

Did I mention there’s also NO ADDED SUGAR, not even stevia or Walden’s chemical pancake syrup?! Just real ingredients to create the perfect sweet fix for all you sugar addicted, meatless meatheads out there. You’re welcome. And here’s the recipe:

High Protein Apple Crisp

Ingredients (for the apple bottom:)

4 – 5 small organic apples (I believe these were local Gala ones)
1 tsp. ground Ceylon cinnamon

Ingredients (for the crunchy topic:)

3/4 cup organic rolled oats
1 scoop of Vanilla Jacked on the Beanstalk Vegan Protein Powder 
1/4 cup ground almonds (I used almond flour)
1 tsp. ground Ceylon cinnamon
1/2 tsp. ground ginger
2 Tbsp. melted coconut oil
2 Tbsp. unsweetened vanilla almond milk

Method:

Preheat oven to 375 degrees F.

Lightly grease a 2-quart baking dish with a touch of coconut oil. Then core/slice up/cube your apples and toss them into the dish. Sprinkle with cinnamon.

For the topping, mix all of the ingredients in a bowl (dry ingredients first then wet ones.) Then stir until crumbly. Sprinkle topping over apples.

Bake for 30 minutes or until apples are cooked and topping is browned. Enjoy!

-Sam Shorkey, Jacked on the Beanstalk