Why You’ll Love Speculoos Biscoff Cookie Apple Crumble Recipe
This apple crumble is easy to make and packed with warm, buttery flavor. The crushed Biscoff cookies create a deliciously crisp topping that pairs perfectly with soft cinnamon apples. It is perfect for fall desserts, family gatherings, or a simple sweet treat served warm with ice cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Apple Filling
- Apples
- Brown sugar
- Ground cinnamon
- Lemon juice
- Cornstarch
For the Crumble Topping
- Biscoff cookies or Speculoos cookies
- All-purpose flour
- Brown sugar
- Butter
- Ground cinnamon
Optional for Serving
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Directions
Preheat the oven to 180°C / 350°F and lightly grease a baking dish.
Peel, core, and slice the apples into even pieces. Place them in a large bowl.
Add the brown sugar, cinnamon, lemon juice, and cornstarch to the apples. Toss until evenly coated.
Transfer the apple mixture to the prepared baking dish and spread evenly.
Crush the Biscoff cookies into crumbs using a food processor or rolling pin.
In a separate bowl, combine the cookie crumbs, flour, brown sugar, cinnamon, and melted or softened butter until crumbly.
Sprinkle the crumble mixture evenly over the apples.
Bake for 35 to 45 minutes, or until the topping is golden brown and the apples are bubbling and tender.
Allow the crumble to cool slightly before serving.
Serve warm with vanilla ice cream, whipped cream, or caramel sauce if desired.
Servings and timing
Servings: 6 to 8 servings
Prep time: 15 minutes
Cook time: 35 to 45 minutes
Total time: about 1 hour
Variations
Add chopped pecans or walnuts for extra crunch.
Mix pears with the apples for a different fruit combination.
Use ginger cookies instead of Biscoff cookies for a spicier flavor.
Add raisins or dried cranberries to the filling.
Drizzle melted Biscoff spread over the finished crumble.
Use gluten-free cookies and flour for a gluten-free version.
Storage/Reheating
Store leftover crumble covered in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm the entire dish in the oven at 160°C / 325°F until heated through.
Freeze the baked crumble for up to 2 months. Thaw overnight in the refrigerator before reheating.
For the best texture, reheat in the oven to keep the topping crisp.
FAQs
What apples work best for apple crumble?
Firm apples such as Granny Smith, Honeycrisp, or Braeburn work best because they hold their shape during baking.
Can I use Biscoff spread in this recipe?
Yes, you can drizzle it over the crumble or mix a small amount into the topping.
Do I need to peel the apples?
Peeling is recommended for a softer texture, but you can leave the skins on if preferred.
Can I make this dessert ahead of time?
Yes, you can assemble the crumble in advance and bake it later.
How do I keep the topping crispy?
Bake until golden brown and reheat leftovers in the oven instead of the microwave when possible.
Can I freeze apple crumble?
Yes, baked apple crumble freezes well for up to 2 months.
What can I serve with apple crumble?
Vanilla ice cream, whipped cream, or custard are excellent choices.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar depending on the sweetness of your apples.
Can I make this without flour?
Yes, you can replace the flour with oat flour or a gluten-free flour blend.
Why is my crumble topping soft?
Too much butter or underbaking can make the topping less crisp.
Conclusion
This Speculoos Biscoff cookie apple crumble is warm, comforting, and packed with rich caramelized flavor. The buttery cookie topping and tender cinnamon apples make it an irresistible dessert that is easy enough for everyday baking yet special enough for sharing with family and friends.
