Biscoff Apple Crumble — Crunchy Biscoff Crumble Recipe with Warm Apples

Biscoff Apple Crumble is exactly what happens when warm, cinnamon-spiced apples meet a buttery crumble loaded with crushed Lotus Biscoff biscuits and melty dollops of cookie butter. It’s cozy, gooey, and reliably addictive — the kind of dessert that disappears fast and earns you “can I have the recipe?” at every gathering.

Introduction — why this crumble deserves a spot on your dessert table

Apple crumble is the epitome of autumn comfort food. Add crunchy, caramelized Biscoff cookie crumbs and ribbons of Biscoff spread and you’ve got a hybrid that’s both nostalgic and brand-new. This twist on a classic keeps everything you love about an Apple Crumble — tender apples, spiced sugar, and golden topping — but with an extra layer of caramel-cinnamon oomph from the Lotus cookies. Who’s in for a bowl with custard or ice cream?

What makes this recipe so irresistible?

Texture is the secret. You get the soft, saucy apple filling, plus crunchy Biscoff cookie fragments, and buttery crumble clusters. Then those spoonfuls of Biscoff spread melt into pockets of sticky, spiced caramel. Flavor-wise, the Biscoff notes echo and amplify the apple spices — cinnamon, nutmeg, that slightly toasted sugar hit. The result? A Crumble Recipe that’s cozy but elevated.

Bold tip: Use light brown soft sugar for the topping — it gives the crumble a deep caramel flavor you can’t fake with white sugar.

Ingredients — short descriptions so you know why each one matters

For the apple filling

• Apples (about 1.4–1.6 kg / 3–4 lb) — use cooking apples or crisp-tart varieties like Granny Smith, Pink Lady, or Golden Delicious. They hold up to heat and balance sweetness.
• Cinnamon & mixed spice — warm, classic, and perfect with Biscoff. (Mixed spice ≈ British pumpkin spice.)
• Cornflour / cornstarch — thickens juices so your crumble isn’t soupy.
• Lemon juice — brightens and prevents browning.
• Sugar (light brown or caster) — sweetness and caramel notes.

For the crumble topping

• Plain flour — structure and a tender texture.
• Butter or baking spread — for richness and crisp clusters. Use dairy-free swap if needed.
• Light brown sugar — adds caramel depth.
• Crushed Lotus Biscoff biscuits — the star ingredient: the Biscoff Cookie Crumbs Recipe element that makes this special.
• Oats or chopped nuts (optional) — for extra crunch and rustic texture.

Add-ins & serving ideas

• Biscoff spread (smooth) — spooned into the apples so you get gooey blobs while it bakes. See Biscoff Mug Cake With Biscoff Spread? Same delicious spread, different form factor.
• Vanilla ice cream, custard, crème fraîche — pick your weapon of choice for serving.

Simple how-to — step-by-step (no drama, max comfort)

1. Preheat oven to 180°C / 350°F (160°C fan). Butter a baking dish (I use a ~2.2-litre dish; a smaller dish makes a deeper crumble).
2. Prepare the apples. Peel (optional), core, and slice apples into even chunks. Toss with lemon juice, sugar, mixed spice and cornflour until well coated. Pile the apples into the dish.
3. Add Biscoff spread. Dollop spoonfuls of Biscoff spread all over the apple layer — use about 3–4 tbsp, scattered. These blobs melt into ribbons as it bakes.
4. Make the crumble. Mix flour and sugar. Rub in chilled butter with fingertips until the mix looks like coarse breadcrumbs. Stir in crushed Lotus Biscoff biscuits (or Biscoff Cookie Crumbs you made ahead) and oats or nuts if using.
5. Finish & bake. Scatter the crumble over the apples in an even layer. Bake 35–45 minutes until the top is golden and the filling bubbles at the edges. If the top browns too quickly, tent with foil.
6. Serve warm. Spoon with custard, ice cream, or a tiny drizzle of extra Biscoff spread if you’re feeling extra decadent.

Bold tip: Scatter the Biscoff crumbs into the crumble mixture last so they stay crunchy on top, and reserve a tablespoon to sprinkle on right before serving.

The story behind the Biscoff twist

Lotus Biscoff biscuits started as a coffee-side cookie and ended up global cookie butter royalty. I fell for them the same way many of you did: one crunchy bite and immediate obsession. The idea to mash them into a crumble came from the obvious marriage between cookie spices and baked apples. I’ve also adapted ideas into smaller treats — think Biscoff Mug Cake With Biscoff Spread for single-serve indulgence — but the crumble feels like the ultimate crowd-pleaser.

Equipment & ingredient hacks

• Digital scales = game changer for consistency. Use them if you can.
• Food processor can make fast work of the crumble topping — pulse until you see coarse pebbles. Don’t overwork.
• Baking dish size — if you use a larger dish, your crumble will be thinner and cook faster; use a smaller dish for deeper layers.
• Substitutes: dairy-free butter and vegan Biscoff spread keep it plant-based (note: Lotus biscuits are not gluten free).

Bold tip: If you want a nuttier texture, toss a handful of chopped toasted almonds or pecans into the crumble — lovely contrast to the Biscoff flavor.

Pro tips for the best outcome

• Slice apples evenly. Even slices cook at the same rate.
• Don’t overmix crumble. The best chunks come from light rubbing; overworking turns it into dust.
• Use light brown soft sugar in the crumble for caramel depth.
• Add a pinch of sea salt to the topping — it brightens flavors and balances sweetness.
• Keep an eye on baking time. A golden top is perfect; burnt is not. Tent foil if needed.

Bold tip: If your apples are very sweet (like Fuji), reduce sugar a little. If they’re tart (Granny Smith), add the full sugar amount — aim for balanced filling.

Variations to try — because you’ll want to

• Biscoff & pear: swap half the apples for pears for a softer, sweeter bake.
• Biscoff & berry crumble: toss mixed berries into the apple base for a tangy lift.
• Nutty Biscoff crumble: add chopped almonds or walnuts to the topping for crunch (see Almond Recipes vibes).
• Mini Biscoff crumbles: make in ramekins for individual portions — perfect for dinner parties.
• Biscoff Mug Cake/Crumble hybrid: layer apple compote and crumble in a mug and zap for a single-serve warm treat (inspired by Biscoff Mug Cake With Biscoff Spread).

Best way to serve this crumble

Serve piping hot from the oven with a generous scoop of vanilla ice cream or a ladle of hot custard. Fancy it up with a drizzle of warmed Biscoff spread or a scattering of crushed biscuits right before serving. Want brunch? Add a dollop of crème fraîche and a few toasted almond slivers — instant Apple Biscoff Recipes upgrade.

Bold serving tip: Spoon some of the bubbling juice from the dish directly onto the ice cream — that caramel-apple sauce is dessert magic.

Storage & leftover tips

• Fridge: Keep baked crumble in an airtight container up to 4 days. Reheat in the oven (180°C / 350°F) for 10–15 minutes to re-crisp the topping.
• Freezer: Freeze cooled crumble in portions for up to 3 months. Reheat from frozen in a covered dish until hot, then uncover to crisp the top.
• Make-ahead: You can freeze the uncooked crumble topping or assemble the whole thing (uncooked) and freeze before baking — increase bake time slightly from frozen. I don’t recommend pre-mixing apples too far ahead as they soften.

Bold tip: If freezing uncooked crumble, skip dolloping fresh Biscoff spread until just before baking — it keeps the texture better.

FAQs — quick answers to common questions

A few fun serving ideas (because food should be fun)

• Plate a warm scoop of crumble next to a wedge of sharp cheddar for a British-inspired twist.
• Serve individual ramekin crumbles with a tuile or cookie for crunch.
• Add a sprinkle of flaky sea salt to the top of the ice cream for a salty-sweet finish.

Final thoughts — why this easy Recette Patisserie Facile deserves frequent repeats

This Biscoff Apple Crumble is exactly the sort of dessert that feels special while being totally doable. It’s a Crumble Recipe that riffs on a beloved classic using pantry-friendly Biscoff treats. It’s flexible, it stores well, it doubles as a perfect dinner-party finale or a cosy weeknight indulgence, and yes — it will make your kitchen smell like autumn in ten seconds flat.

If you love Biscoff Recipes, adore the comfort of an Apple Crumble, or you’re hunting for an accessible Recette Patisserie Facile, this one’s for you. Make it for a group, make it for yourself, make it for brunch — but make it. And please, do me a favor and pour custard over at least one portion. Trust me.

Bold takeaway: Crushed biscuits in the topping + spoonfuls of Biscoff spread in the filling = the ultimate crunchy, gooey apple crumble upgrade.

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