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Biscoff Apple Crumble

Biscoff apple crumble with a golden, caramelized cookie topping and bubbling spiced apple filling. Baked at 375°F until crisp and set, 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: 520
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 5 large 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
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
For serving
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Prepare and fill
  1. Preheat oven to 375°F and grease a 9x13 baking dish for easy release.
  2. Toss 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
  1. Combine crushed Biscoff cookies, all-purpose flour, rolled oats, brown sugar, and cinnamon in a bowl.
  2. Cut cold unsalted butter into the dry mixture until clumpy, with small pea-size bits throughout.
  3. Drizzle melted Biscoff spread over the crumble and toss briefly so the crumbs look evenly coated.
Bake and serve
  1. Scatter the crumble evenly over the apples so the surface is fully covered.
  2. Bake for 35-40 minutes at 375°F until the top turns golden and the filling is visibly bubbling at the edges.
  3. Serve warm with vanilla ice cream as it melts into the crisp crumble beside each scoop.

Notes

Pro tip: make sure the crumble is distributed all the way to the dish edges so every bite gets that crunchy Biscoff layer. Refrigerate leftovers in an airtight container up to 3 days; reheat covered at 325°F until warmed through. Freezing is not recommended because the topping can soften after thawing. For a lighter option, use reduced-fat butter in the crumble and choose a no-sugar-added vanilla ice cream.