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Biscoff Apple Crumble

Biscoff apple crumble with caramelized cookie-butter streusel over bubbling spiced apples. Crisp, golden topping baked at 375°F and 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 5 apples Large, peeled and sliced.
  • 0.3333 cup granulated sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp Biscoff cookie butter
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
  • vanilla ice cream To serve.

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the best bubbly texture, spread the apples evenly so steam can escape between slices. Store leftovers covered in the refrigerator for up to 3 days and reheat at 325°F until warmed through. Freezing is not recommended because the topping can soften when thawed. If you want a dairy-lite version, use dairy-free butter and dairy-free ice cream; the flavor will stay close with the same Biscoff topping.