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Biscoff Apple Crumble

Biscoff apple crumble with a golden, clumpy cookie-oat topping and bubbling spiced apples. Baked at 375°F until the crust turns caramel-brown, 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: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 5 apples peeled and sliced
  • 0.33 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
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Set the dish aside so it’s ready when the apples are tossed.
  2. Toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, and Biscoff cookie butter, then spread them in the greased dish. Look for evenly coated slices with no dry cornstarch pockets.
  3. Combine crushed Biscoff cookies, all-purpose flour, rolled oats, brown sugar, and cinnamon. Cut in the cold cubed butter until the mixture forms clumpy, sandy crumbs.
  4. Drizzle the melted Biscoff spread over the crumble and toss briefly. Stop when the crumbs look evenly speckled and slightly sticky.
  5. Scatter the crumble topping over the apples in an even layer. Bake for 35-40 minutes until the topping is golden and the apple filling is bubbling at the edges.
  6. Serve warm with vanilla ice cream. Let the ice cream melt slightly so it soaks into the crisp topping.

Notes

Pro tip: If your crumble looks too loose, keep “cutting in” the cold butter until you get clumps—those bake into the best crisp texture. Refrigerate leftovers in a covered container up to 3 days; reheat at 350°F for 10-15 minutes until warmed through. Freezing isn’t recommended because the oat-crisp topping softens. For a dairy-free swap, use plant-based butter in the crumble.