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Biscoff Apple Crumble

Biscoff apple crumble with spiced, thickened apple filling and a golden, clumpy cookie-oat topping. Biscoff spread melts into the crumble for caramel-speckled crunch.
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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
  

For apple filling:
  • 5 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
  • 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
  • 1 Vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375F, then grease a 9x13 baking dish. Set it aside so it’s ready for the apples.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, and Biscoff cookie butter until evenly coated. Spread the coated apples in the prepared baking dish with an even layer—look for visible spiced sauce clinging to the slices.
Make the Biscoff crumble topping
  1. Combine the crushed Biscoff cookies, all-purpose flour, rolled oats, brown sugar, and cinnamon in a bowl. Cut in the cold cubed butter until the mixture looks clumpy and crumbly with uneven pea-sized bits.
  2. Drizzle the melted Biscoff over the crumble and toss briefly. Keep tossing just until the crumbs look sticky and caramel-speckled.
Bake and serve
  1. Scatter the crumble over the apples to cover them as evenly as possible. Make sure some crumbs sit on top where they will turn golden.
  2. Bake for 35-40 minutes at 375F until the topping is golden and the filling is bubbling. Watch for active bubbling around the edges and a crisp-looking, caramelized crumb top.
  3. Serve the crumble warm with vanilla ice cream. Plate it right after baking so the ice cream melts beside the crisp topping.

Notes

For the best set, slice apples evenly so the cornstarch thickens them at the same rate; if your apples are very juicy, let the crumble rest 5-10 minutes after baking so the bubbling sauce thickens. Store covered in the refrigerator up to 3 days; reheat portions in a 350F oven or toaster oven until warm and re-crisped. Freeze baked portions up to 2 months; thaw overnight in the fridge and reheat at 350F until bubbling. For a lighter option, swap half the butter in the crumble for a 1:1 baking butter substitute (keep it cold for clumping).