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Biscoff Apple Crumble

Biscoff apple crumble with spiced, bubbling apple filling and a golden cookie-oat crumble topping. Melted Biscoff adds caramel notes throughout for a warm, crisp-textured 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: 410
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 5 large apples Peeled and sliced
  • 0.33 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
  • 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 preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish, then set it on a sheet pan for easier handling.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, and Biscoff cookie butter, then spread them evenly in the dish.
Make the Biscoff crumble topping
  1. Combine 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 over the crumble mixture and toss briefly to distribute it, leaving visible crumbs.
Assemble and bake
  1. Scatter the crumble evenly over the apples to cover as much surface as possible.
  2. Bake at 375°F for 35-40 minutes until the top is golden and the apple filling is visibly bubbling at the edges.
Serve
  1. Serve the crumble warm with vanilla ice cream.

Notes

For clean slices, let the crumble rest 10 minutes after baking so the bubbling apple juices set slightly. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave until hot. Freezing is not recommended for best texture. For a lighter option, use reduced-fat butter and swap 1/2 of the all-purpose flour for whole-wheat flour (the topping will still crisp, just slightly less).