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Biscoff Apple Crumble

Biscoff apple crumble with spiced, bubbling apples and a golden cookie-crumb topping. Biscoff cookie butter is blended into the filling and melted into the crumble for caramel-like crunch.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Belgian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 5 apples Peeled and sliced.
  • 0.3333333333 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 For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, and Biscoff cookie butter, then spread the apples in the dish.
  3. Make Biscoff crumble by combining crushed Biscoff cookies, all-purpose flour, rolled oats, brown sugar, and cinnamon, then cut in cold unsalted butter until clumpy.
  4. Drizzle melted Biscoff spread over the crumble and toss briefly so the crumbs look evenly coated.
  5. Scatter the crumble over the apples, then bake for 35-40 minutes until golden and bubbling.
  6. Serve warm with vanilla ice cream.

Notes

For best thick apple filling, make sure the crumble is clumpy (not sandy) before baking so it crisps as it browns. Store leftovers in the refrigerator up to 4 days; freeze baked portions up to 2 months and reheat until hot. For a dairy-free swap, use plant-based butter in the crumble and serve with dairy-free vanilla ice cream.