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Biscoff Apple Crumble

Biscoff apple crumble with a golden, clumpy cookie-oat topping over bubbling spiced apples. Easy oven-baked dessert with Biscoff cookie butter in both the filling and crumble.
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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
  • 0.33 cup granulated sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp Biscoff cookie butter
Biscoff crumble
  • 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
  • 1 oven

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the crumble releases easily.
Make the spiced apple filling
  1. Toss the sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until the slices look evenly coated and glossy.
  2. Stir in the Biscoff cookie butter until combined and thickly slicked across the apple pieces.
  3. Spread the apple filling in the prepared dish in an even layer so it bakes uniformly.
Make the Biscoff crumble topping
  1. Combine the crushed Biscoff cookies, flour, rolled oats, brown sugar, and cinnamon, then cut in the cold cubed butter until the mixture looks clumpy.
  2. Drizzle the melted Biscoff spread over the crumble and toss briefly so streaks of Biscoff distribute through the topping.
  3. Scatter the crumble generously over the apples, covering them fully for a thick, golden top.
Bake and serve
  1. Bake at 375°F for 35-40 minutes, until the topping is golden and the filling bubbles at the edges.
  2. Serve warm with vanilla ice cream alongside for a cold, creamy contrast.

Notes

For thick, juicy apples, make sure the apples are coated evenly with cornstarch before adding the Biscoff cookie butter. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing works best without the ice cream—freeze baked and cooled crumble for up to 2 months. For a lighter option, swap half the butter in the crumble for an equal amount of chilled plant-based baking spread.