Protein Peach Crumble Squares

imageI found some peaches turning in my fruit bowl on Friday so I made a quick protein peach crumble out of them, using my favourite type of flour – coconut flour. This flour is just incredible and it comes from a company called Sukrin which makes sugar-free and gluten-free products from natural ingredients – so you won’t find any of those nasty chemicals in your food. But, their products also have far less carbs than most sugar-free products on the market.

The main thing I love about this coconut flour is that it is low in sugar and carbs, but high in healthy fats and fibre too. But like most coconut products, it can have a laxative effect, so maybe don’t dive straight in to a whole batch of these protein peach crumble squares, if it’s your first time using coconut flour 😉

I always get asked if the coconut flour gives off a coconut taste and honestly, I don’t think it does, although I could just be that used to it I don’t notice it any more. It does however, give off a beautiful aroma when cooking. However, I will say that the only tricky thing with coconut flour is that it does require quite a lot of liquid for baked goods. But, when you get used to working with coconut flour, it will be a dawdle to use.

Like, when I made this crumble for example; I came up with this crumble recipe this time last year and fell in love with it, it was just so easy to make and a lot healthier than using plain flour, which doesn’t agree with my sensitive stomach anyway.

To make the filling for the crumble I stumbled across this blog while making a quick Google search and then adapted the whole recipe to suit me – although, mine weren’t beautifully photographed like hers were (it was harder than it looked).

Ingredients: Crumble

  • 125g Rolled Oats
  • 45g Sukrin Coconut Flour
  • 25g Coconut Sugar
  • 15g Cookies n Cream Protein Powder or Vanilla
  • 2 tbps Ground Cinnamon
  • 25g Kerrygold Butter (cold)
  • 60g Apple Sauce/Purée
  • 30g Roughly crushed Pecans


  • Firstly, you will need to pre-heat an oven to 185c
  • Now, Split the rolled oat measurement in half and blend in a food processor until the oats turn into a flour, then place in a mixing bowl with the other dry ingredients and combine.
  • Next add in the butter and apple sauce and using your hands, rub the ingredients together until you have pea-sized crumbs – this will take some time.
  • Now remove half the mixture to another bowl with the crushed pecans and pop the other half into a grease-proof pan;  gently press the crumble with the back of a spoon until it is evenly flat  and pop into the oven for 15 minutes.

Ingredients: Filling

  • 2 medium sized peaches (280g)
  • 1 Large Free Range Egg
  • 1 tbsp Coconut Sugar
  • 15g Cookies n Cream Protein Powder or Vanilla


  • When you are waiting for the base to cook, you can start on the filling
  • Roughly chop your peaches into small chunks, when you’re done, crack an egg into a separate bowl and add in the coconut sugar and protein powder – whisk the ingredients until the mixture is smooth, then fold the peaches into the mixture until completely covered.
  • When your base is cooked, add the filling and  top with the other half of the crumble mixture and cook for a further 15 minutes.
  • Leave the crumble to cool completely and pop into the fridge for a few hours before cutting into squares.

You can eat this protein peach crumble with either coconut cream, light whipped cream, greek yoghurt or even eat is as cereal with milk.

For more recipes, reviews and ideas follow me on Instagram – @Happy.Hungry.Healthy and tag me in any recipes you try.

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