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Biscoff Apple Crumble

Biscoff apple crumble with a golden, clumpy cookie-butter crumble topping over bubbling spiced apples. Made by baking a sweet apple filling and topping with crushed Biscoff for warm caramel notes and crisp edges.
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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
  • 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
  • vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Bake prep
  1. Preheat the oven to 375F, then grease a 9x13 baking dish.
  2. Peel and slice the apples, keeping the slices evenly sized so they bake to a tender but not mushy texture.
Apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, and Biscoff cookie butter until evenly coated, then spread them in the prepared dish.
Biscoff crumble topping
  1. Combine the crushed Biscoff cookies, all-purpose flour, rolled oats, brown sugar, and cinnamon, then cut in the cold cubed butter until clumpy.
  2. Drizzle the melted Biscoff spread over the crumble and toss briefly to distribute.
Assemble and bake
  1. Scatter the crumble over the apples in an even layer, covering as much surface as possible.
  2. Bake for 35-40 minutes at 375F until the topping is golden and the filling is bubbling.
Serve
  1. Let the crumble rest briefly, then serve warm with vanilla ice cream.

Notes

For thicker bubbling filling, make sure the apple slices are coated and spread evenly, then don’t skip the 35-40 minute bake time. Store leftovers covered in the fridge for up to 4 days; reheat at 350F until warmed through. Freezing is not recommended because the crumble can soften after thawing. For a dairy-light option, use dairy-free butter and dairy-free vanilla ice cream (texture may vary slightly).