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Biscoff Apple Crumble

Biscoff apple crumble with a golden, clumpy cookie-and-oat topping and bubbling spiced apples. Baked at 375°F until the crumble turns crisp and the filling thickens, then served warm with vanilla ice cream.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 5 large 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
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
  • 1 oven

Method
 

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

Notes

For best thick filling, use apples that slice well (Honeycrisp or Granny Smith). Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the topping can soften after thawing. If you want a dairy-light option, use plant-based butter and dairy-free vanilla ice cream to keep the crumble texture similar.