Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease a 9-inch square or similar baking dish.

Peel and slice the apples: Peel (optional, but recommended for a classic texture). Core and slice into 1/4-inch wedges. You want roughly 7–8 cups.

Toss the filling: In a large bowl, combine apples with 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 1/2 teaspoons cinnamon, a pinch of nutmeg, 2–3 tablespoons maple syrup, 1 teaspoon vanilla, 1 1/2 tablespoons cornstarch, and a pinch of salt. Mix until the apples are evenly coated and glossy.

Make the protein crumble: In another bowl, stir together 1 cup rolled oats, 3/4 cup almond flour, 1/2 cup vanilla protein powder, 1/2 cup chopped nuts, 1/4 teaspoon salt, and 1 teaspoon cinnamon. Drizzle in 5 tablespoons melted butter (or coconut oil) and 2 tablespoons maple syrup. Mix until clumpy. If it’s dry, add 1–2 tablespoons milk or water.

Assemble: Spread the apple mixture evenly in the baking dish. Sprinkle the crumble evenly on top, breaking up any large clumps.

Bake: Bake for 30–40 minutes until the topping is golden brown and the apples are bubbling at the edges. If the top browns too fast, tent loosely with foil for the final 10 minutes.

Rest: Let it cool for 10–15 minutes. This helps the juices thicken so each scoop holds together.

Serve: Spoon into bowls. Add a dollop of Greek yogurt for extra protein and tang, or a splash of warm cream if you want it cozy.