Ingredients
Equipment
Method
Prepare and fill the baking dish
- Preheat the oven to 375F and grease a 9x13 baking dish; grease the base so the apples don’t stick, and keep the dish ready.
- Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, and Biscoff cookie butter, then spread the coated apples in the dish so they sit in an even layer.
Make the Biscoff crumble topping
- Combine the crushed Biscoff cookies, all-purpose flour, rolled oats, brown sugar, and cinnamon in a bowl, then press and mix until the dry ingredients look evenly speckled.
- Cut in the cold unsalted butter until the mixture forms clumpy crumbs with visible butter bits, not fine powder.
- Drizzle the melted Biscoff spread over the crumble and toss briefly so the crumbs look glossy in patches.
- Scatter the crumble evenly over the apples, covering them completely so the top bakes into a crisp layer.
Bake and serve
- Bake for 35-40 minutes at 375F until the topping is golden and the apple filling is bubbling at the edges, with a visibly crisp crumb surface.
- Serve warm with vanilla ice cream, letting the ice cream melt into the crisp topping beside the apples.
Notes
For best clumping, use very cold cubed butter and stop cutting once you see chunky crumbs (not a powder). Store leftovers covered in the fridge up to 4 days; reheat at 350F until warmed and re-crisped. Freezing is not recommended because the apple texture can soften after thawing. For a dairy-free swap, use a plant-based butter substitute for the crumble.