Biscoff Apple Crumble Recipe
Imagine the comforting warmth of a classic apple crumble, now elevated with the deep caramel and spiced biscuit notes of Biscoff. This Biscoff Apple Crumble is a game-changer, where the iconic spread and crushed biscuits create a uniquely rich, crunchy topping that perfectly complements the sweet, spiced apples. After extensive testing, I’ve found this method yields the ideal balance of gooey filling and crisp topping, making it a guaranteed crowd-pleaser for any occasion.
PrintBiscoff Apple Crumble
Ingredients
Scale
- 600 g Apples (peeled and chopped)
- 100 g Biscoff spread
- 2 tsp Lemon juice
- 60 g Light brown soft sugar
- 1/2 tsp Cinnamon
- 1/2 tsp Mixed spice
- 1 tsp Cornflour ((also known as cornstarch))
- 175 g Plain flour
- 100 g Light brown sugar
- 115 g Butter
- 45 g Biscoff biscuits (crushed)
Instructions
- Pre heat your oven to 180C Fan/350F/Gas Mark 4
- In a mixing bowl, stir the plain flour and light brown sugar together
- Add the butter to the bowl in chunks or cubes, then using your fingers, rub it into the flour and sugar until it resembles breadcrumbs. You can also do this in a food processor if you prefer
- Stir in the crushed Biscoff biscuits
- Put the lemon juice in a bowl and as you peel and chop the apples, add them to the bowl and stir so they all get coated in the juice. This will prevent them browning quickly
- Once all your apples are chopped and peeled, add the sugar, cornflour, cinnamon and mixed spice, and stir together
- Add the apple mix to your baking dish and spread out into an even layer
- Then add spoonfuls of the Biscoff spread dotted evenly over the apples
- Pour the crumble mix on top, spread out into an even layer
- Bake for 40 minutes, or until golden and bubbling
- Serve immediately with custard, cream or ice cream
- Once the apple crumble is fully cooled down, you can store in the fridge for up to 3 days, or freezer in portions
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