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Biscoff Apple Crumble

Biscoff apple crumble with a golden, clumpy cookie-oat topping and bubbling spiced apple filling. Biscoff cookie butter is mixed into both the filling and the crumble for deep caramel-cookie flavor.
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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
  

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
Biscoff crumble
  • 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

Equipment

  • 1 sheet pan

Method
 

Prepare
  1. Preheat oven to 375F and grease a 9x13 baking dish.
  2. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then stir in Biscoff cookie butter until combined.
  3. Spread the apple filling in the prepared dish.
Make crumble topping
  1. Combine crushed Biscoff cookies, all-purpose flour, rolled oats, brown sugar, and cinnamon, then cut in cold butter until the mixture forms clumpy crumbs.
  2. Drizzle melted Biscoff spread over the crumble and toss briefly so it looks evenly coated.
  3. Scatter the crumble generously over the apples, covering them as evenly as possible.
Bake and serve
  1. Bake for 35-40 minutes until the topping is golden and the filling bubbles at the edges.
  2. Serve warm with vanilla ice cream.

Notes

For thick, juicy filling, make sure the apple slices are evenly coated with the cornstarch mixture before you spread them into the dish. Refrigerate leftovers covered for up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the topping can soften after thawing. For a lighter option, use reduced-sugar cookie butter or reduce the sugar slightly while keeping the cornstarch the same to preserve thickening.