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Biscoff Apple Crumble

Biscoff apple crumble combines tender, cinnamon-coated apples with a golden, buttery topping of oats and crushed Biscoff cookies. Bake it until the filling bubbles around the edges, then let it rest before serving.
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Prep Time 20 minutes
Cook Time 1 hour
resting 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 2.5 lb apples firm, such as Granny Smith or Honeycrisp; peeled, cored, and cut into 1/4-inch slices
  • 0.33 cup Biscoff cookie butter
  • 0.25 cup brown sugar packed
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch
  • 0.5 tsp ground cinnamon
For the Biscoff crumble topping
  • 0.75 cup all-purpose flour
  • 0.5 cup old-fashioned rolled oats
  • 0.33 cup brown sugar packed
  • 0.5 cup Biscoff cookies finely crushed, about 8 cookies
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
  • 6 tbsp unsalted butter cold and cut into small pieces

Equipment

  • 1 9x9-inch baking dish

Method
 

Prepare the apple filling
  1. Heat the oven to 350°F.
  2. Grease a 9x9-inch baking dish.
  3. Warm the cookie butter in a microwave-safe bowl for 15 to 20 seconds, until soft and easy to stir.
  4. Mix the brown sugar, lemon juice, cornstarch, and cinnamon into the cookie butter.
  5. Add the apples and toss until evenly coated.
  6. Transfer the apple mixture to the prepared baking dish.
Make the crumble topping and bake
  1. In a medium bowl, stir together the flour, oats, brown sugar, crushed cookies, cinnamon, and salt.
  2. Work in the cold butter with your fingertips until the mixture forms coarse crumbs.
  3. Scatter the crumble evenly over the apples.
  4. Bake for 50 to 60 minutes, until the topping is golden and the apple filling is bubbling around the edges and tender when pierced with a knife.
  5. Let the crumble rest for 20 minutes before serving.

Notes

For the best coarse, crisp topping, keep the butter cold as you work it into the dry ingredients. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free version, use a gluten-free flour blend and gluten-free Biscoff-style cookies and cookie butter.