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Biscoff Apple Crumble

Biscoff apple crumble with tender spiced apples and a golden, clumpy cookie crumble topping. Baked until bubbling, then served warm with vanilla ice cream for a crisp, caramel-spiced bite.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 5 apples Large, peeled and sliced
  • 0.3333333333 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 unsalted butter Cold, cubed
  • 2 tbsp Biscoff spread Melted
Serving
  • 1 vanilla ice cream For serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and grease a 9x13 baking dish.
Make apple filling
  1. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, and Biscoff cookie butter, then spread evenly in the prepared dish.
Make Biscoff crumble topping
  1. Combine crushed Biscoff cookies, all-purpose flour, rolled oats, brown sugar, and cinnamon until evenly mixed.
  2. Cut in the cold cubed unsalted butter until the mixture looks clumpy and evenly coated.
  3. Drizzle the melted Biscoff spread over the crumble and toss briefly.
Assemble and bake
  1. Scatter the crumble topping over the apples, making an even layer.
  2. Bake for 35-40 minutes at 375F until the topping turns golden and the filling is bubbling at the edges.
Serve
  1. Serve warm with vanilla ice cream.

Notes

For the best crumble texture, use cold butter straight from the fridge and stop mixing once clumps form—overworking makes it too fine. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended for best crispness. For a lighter option, substitute half the butter with an equal amount of cold coconut oil, keeping the same crumble method.