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Biscoff Apple Crumble

Biscoff apple crumble with a golden, clumpy cookie-oat topping over bubbling spiced apples. Tossed apple filling is baked until set, then served warm with vanilla ice cream for a cozy Belgian-American dessert.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 5 apples large, peeled and sliced
  • 0.33333333333333 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
  • 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

Method
 

Preheat and prepare the baking dish
  1. Preheat the oven to 375F and grease a 9x13 baking dish. You should have a shiny, lightly coated dish ready for the filling.
Make the apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated. The apples should look glossy and evenly speckled.
  2. Stir in Biscoff cookie butter and mix until fully combined. The mixture will smell warmly spiced and look lightly caramel-tinted.
  3. Spread the apple filling in the prepared dish in an even layer. Aim for apples to reach near the edges so the filling bubbles all around.
Assemble the Biscoff crumble topping
  1. Combine crushed Biscoff cookies, all-purpose flour, rolled oats, brown sugar, and cinnamon in a bowl. Keep mixing until the dry crumbs are uniform.
  2. Cut in the cold unsalted butter until clumpy. Visual cue: you should see pea-size buttery crumbs and larger moist clusters.
  3. Drizzle the melted Biscoff spread over the crumble and toss briefly. The crumbs should look lightly sticky and cohesive.
  4. Scatter the crumble generously over the apples. Make sure the topping covers the surface so it turns golden in the oven.
Bake and serve
  1. Bake for 35-40 minutes at 375F until the topping is golden and the filling bubbles at the edges. Watch for bubbling through the apples and deeper caramel color in the crumble.
  2. Serve warm with vanilla ice cream. The ice cream should begin melting slightly over the hot crumble.

Notes

Pro tip: For thicker bubbling filling, spread the apples in a single even layer and bake until you see active bubbles at the edges (not just steam). Store covered in the refrigerator up to 4 days and reheat individual portions in the microwave. Freezing is not recommended because the apple texture can turn mealy after thawing. For a dairy-light option, use plant-based butter in the crumble (use a cold stick version for best clumping).