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Biscoff Apple Crumble

Biscoff apple crumble with a golden, caramel cookie crumble topping over bubbling spiced apples. Tossed apples bake until soft, then crisp up under a buttery Biscoff crumble for a warm, spoonable dessert.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 5 apples Large apples, peeled and sliced.
  • 0.333 cup granulated sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp Biscoff cookie butter
For Biscoff crumble topping
  • 16 Biscoff cookies Crushed to about 1 cup.
  • 0.75 cup all-purpose flour
  • 0.5 cup rolled oats
  • 0.5 cup brown sugar Packed.
  • 1 tsp cinnamon
  • 0.5 cup unsalted butter Cold, cubed.
  • 2 tbsp Biscoff spread Melted.
For serving
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Preheat and fill the dish
  1. Preheat oven to 375F and grease a 9x13 baking dish.
  2. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, and Biscoff cookie butter until the apples look evenly coated and glossy.
  3. Spread the coated apples into the prepared baking dish in an even layer.
Make the Biscoff crumble
  1. Combine crushed Biscoff cookies, all-purpose flour, rolled oats, brown sugar, and cinnamon, mixing until the dry ingredients are uniform.
  2. Cut in cold unsalted butter until the mixture forms clumpy, crumbly bits with no large dry patches.
  3. Drizzle melted Biscoff spread over the crumble and toss briefly so the crumbs look lightly coated.
Assemble and bake
  1. Scatter the crumble evenly over the apples so the surface is covered.
  2. Bake at 375F for 35-40 minutes until the top is golden and the filling is bubbling at the edges.
  3. Serve warm with vanilla ice cream.

Notes

For the best bubbling filling, spread apples in a single even layer and keep the crumble topping thick enough to cover the surface. Store leftovers covered in the fridge for up to 4 days; reheat in a 350F oven until warmed through. Freezing is not recommended for best texture. For a lighter option, use a reduced-fat butter substitute in the crumble and choose low-fat vanilla ice cream.