High-Protein Apple & Berry Shortbread Crumble with Ice Cream
Level
Easy
Time
35 Min
Serves
6
Calories
300
Protein
18g
Fat
12g
Carbs
45g
Sugar
28g
Fiber
2g
Ingredients
- 2 Large Apples (Bramley or Braeburn), peeled & chunked
- 1.5 Cups Mixed berries (fresh or frozen)
- 1/2 Cup Pure maple syrup
- 1 Tbsp Fresh lemon juice
- 1 Tsp Ground cinnamon
- 3 MushBoom Mycoprotein Shortbread biscuits (crumbled)
- 1/4 Cup Rolled oats
- 1/4 Cup Ground almonds (almond meal)
- 2 Tbsp Butter, melted (or coconut oil)
- 1 Tub High-Protein Ice Cream (Vanilla or Salted Caramel)
Steps
Step 1
Preheat your oven to 180°C (160°C Fan / 350°F / Gas Mark 4). Lightly grease an 8×8 inch (20cm) baking dish with a little butter or oil.
Step 2
In a large bowl, combine the apple chunks, mixed berries, maple syrup, lemon juice, and cinnamon. Toss gently until the fruit is well coated in the spiced liquid. Pour the mixture into your prepared baking dish.
Step 3
In a separate bowl, break the MushBoom Mycoprotein Shortbread into small, rough chunks. Add the rolled oats, ground almonds, and melted butter. Rub the mixture together with your fingertips until it resembles a coarse, golden crumble.
Step 4
Scatter the protein crumble topping generously over the fruit mixture. Bake for 25–30 minutes until the fruit juices are bubbling and the topping is golden brown.
Step 5
Let the crumble cool for 5-10 minutes. Serve warm with a generous scoop of High-Protein Ice Cream on top. Your high protein breakfast is ready.