Go Back

Biscoff Apple Crumble

Biscoff apple crumble with a golden, caramel-like cookie crumble topping and bubbling spiced apples. Bake until the topping is crisp and clumpy, then serve warm with vanilla ice cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Belgian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 5 apples peel and slice
  • 0.3333 cup granulated sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp Biscoff cookie butter
Biscoff crumble topping
  • 1 cup crushed Biscoff cookies about 16 cookies
  • 0.75 cup all-purpose flour
  • 0.5 cup rolled oats
  • 0.5 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.5 cup cold unsalted butter, cubed
  • 2 tbsp Biscoff spread melted
serving
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, and Biscoff cookie butter, then spread them in the prepared dish.
  3. Combine crushed Biscoff cookies, all-purpose flour, rolled oats, brown sugar, and cinnamon in a bowl.
  4. Cut in the cold cubed butter until the mixture forms clumpy crumbs.
  5. Drizzle the melted Biscoff spread over the crumble and toss briefly until evenly coated.
  6. Scatter the crumble over the apples.
  7. Bake for 35-40 minutes at 375F until the topping is golden and bubbling.
  8. Serve warm with vanilla ice cream.

Notes

For the crispiest topping, keep the butter cold and stop mixing once you get clumps. Store leftovers covered in the fridge for up to 3 days; reheat at 350F until warmed through. Freezing is not recommended because the apple filling can soften the crumble. If you want a dairy-free swap, use a plant-based butter in the topping and serve with dairy-free vanilla ice cream.