High-Protein Apple Crisp with Cottage Cheese Custard (11g Protein)

Most high-protein crisps just stir protein powder into the crumble topping. This one does something different: a smooth cottage cheese custard bakes right under the apples, so you get a creamy, cheesecake-like layer between the fruit and the crunchy oat topping — not a chalky protein-powder aftertaste anywhere in it.

This warm apple crisp is part of our high-protein desserts collection, but it still eats like a real dessert — just with honest, modest protein from cottage cheese, eggs, oats, and walnuts.

How much protein is actually in this

About 11-12 grams of protein per serving — roughly 7g from the cottage cheese, 2g from the eggs, and the rest from the oats and walnuts. This is a dessert, not a meal replacement, so that number is honestly modest, not inflated.

Recipe Card

Everyday Protein Kitchen

High-Protein Apple Crisp

A warm high-protein apple crisp with a smooth cottage cheese custard layer under a golden oat crumble — about 11-12g protein per serving.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 38 minutes mins

Total Time 53 minutes mins

Servings: 6 servings

Course: Dessert, Snack

Ingredients Method Notes

Ingredients

  

Apple layer

• 4-5 medium apples peeled and sliced (about 800g)
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon

Protein custard layer

• 1½ cups low-fat cottage cheese
• 2 large eggs
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Oat crumble topping

• 1 cup rolled oats
• ⅓ cup chopped walnuts or pecans
• 2 tablespoons melted butter or coconut oil
• 2 tablespoons maple syrup
• ½ teaspoon cinnamon
• salt pinch

Method

 

1. Preheat the oven to 375°F. Lightly grease a 9-inch baking dish.
2. Toss the apple slices with the lemon juice, maple syrup, and cinnamon. Spread evenly in the baking dish.
3. Blend the cottage cheese, eggs, maple syrup, and vanilla until completely smooth — no visible curds. Pour evenly over the apples.
4. In a separate bowl, combine the oats, walnuts, melted butter, maple syrup, cinnamon, and salt. Sprinkle evenly over the custard layer.
5. Bake for 35-40 minutes, until the custard is set and the topping is golden.
6. Let cool for 10-15 minutes before serving — the custard layer firms up as it cools.

Notes

The custard layer bakes into something closer to a light baked cheesecake than a crumble. Leftovers keep in the fridge for about 4 days.

Quick Takeaways

• Ready in about 35 minutes
• Key step: blend cottage cheese smooth
• 11-12g protein per serving
• Swap tip: use pears instead of apples

Frequently Asked Questions

Will I taste the cottage cheese?
No — blended smooth and baked into a custard, it tastes closer to a light cheesecake layer than cottage cheese.

Can I use a different fruit?
Pears work well as a swap or addition. Stick with firmer fruits so the bake holds together.

Is this good enough to serve for a real dessert, not just a snack?
Yes — this one leans more toward “actual dessert” than most protein recipes on the site, warm with a scoop of yogurt or a small drizzle of extra maple syrup on top.