Protein powder: The vanilla whey adds extra protein and a little sweetness, but you can leave it out. If omitting it, start with slightly less milk as the mixture may not need as much liquid, then add a splash more if needed. You may also want to adjust the sweetener to taste. The nutrition of the recipe will however change.

Milk: I used unsweetened almond milk but regular dairy milk or another milk of choice works just as well.

Apple: There’s no need to peel the apple unless you prefer it that way. Leaving the skin on is absolutely fine just dice the apple fairly small so it softens quickly.

Honey: The honey sweetens the apple while also helping it become glossy and slightly sticky as it cooks. You can swap it for sweetener if preferred, although you won’t get quite the same sticky finish.

Brown sugar: The small amount of brown sugar helps the crumble brown and gives it a slightly caramelised flavour and crisper finish. You can use sweetener instead, although the topping may be a little paler and less crisp.

To serve: The Greek yoghurt adds creaminess and extra protein. You could serve with custard instead if you fancy more of a classic apple crumble feel, but this will change the nutrition.