Apple crumble is ultimate autumn food, a warm bowl of it with custard is so perfect to cosy up with on a cold night. I've added a Biscoff twist to this apple crumble recipe, because well if you can't tell from my website already, I'm a bit obsessed with Biscoff!! So a Biscoff Apple Crumble had to happen. I've mixed crushed Lotus biscoff biscuits into the crumble mix, and added generous spoonfuls of smooth Biscoff spread in the apple mix. When it bakes the lumps of spread go all gooey and mix with the apples, it's so delicious!!
How to make a Biscoff Apple Crumble
To make the crumble topping, stir the sugar and flour together, then use your fingers to rub in the butter. Then mix in the crushed Biscoff biscuits. For the apple mix, chop and peel the apples and mix them with the spices, lemon juice, sugar and cornflour.
Put the apple mix into a baking dish, and add blobs of Biscoff spread all over. Then cover it with the crumble mix and bake for 40 minutes until golden and bubbling.
What is Biscoff?
Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It is not gluten free, but it is vegan.
What are the best apples to use for apple crumble?
It's best to use either cooking apples, which are the very large and bulbous apples you'll find in the shop. Or, use an apple variety that is both crisp and tart, for example Granny Smith or Pink Lady. Golden Delicious will also work well. I actually used apples from the tree in my dad's garden for this recipe, so if it's apple season it's a great way to use some of them up!
Do you need to peel the apples?
I definitely recommend coring apples for apple crumble, however peeling them is not necessary if you are in a rush. Although, I do much prefer them peeled and it's more enjoyable to eat the crumble without apple peel, especially if the apple variety you use has a tougher skin.
Tips for making the Biscoff Apple Crumble
- You can make the crumble topping by hand or using a food processor, just make sure if you are using a food processor not to over mix it.
- You can freeze the uncooked crumble mix in a ziploc bag, you can also freeze the baked apple crumble in the freezer in sealed tubs. I recommend portioning it out before freezing.
- If you like you can mix some porridge oats into the crumble topping too, or add sultanas to the apple mix.
- If you don't have light brown sugar, you can also use caster sugar.
Recommended equipment & ingredients*
- Baking dish
- Mixing bowls
- Food processor
- Kitchen scales
- Biscoff spread
- Biscoff biscuits
- Apple cutter
- Mixed spice
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Biscoff recipes...
- Biscoff Drip Cake
- Vegan Biscoff Cake
- Vegan Biscoff Cupcakes
- Biscoff Cheesecake Squares
- Biscoff & Banana Cake with Caramel Drip
- Lotus Biscoff Cupcakes
- Biscoff Brownies
- Biscoff Cheesecake (No Bake)
- Biscoff Loaf Cake
- Biscoff Ice Cream (No Churn)
- Biscoff Blondies
- Biscoff Rocky Road
- Chocolate Biscoff Cupcakes
- Biscoff Slutty Brownies
- Biscoff Swiss Roll
- Biscoff Cake
- Biscoff Baked Donuts
Biscoff Apple Crumble
Ingredients
For the apple filling
- 600 g Apples peeled and chopped
- 100 g Biscoff spread
- 2 tsp Lemon juice
- 60 g Light brown soft sugar
- ½ tsp Cinnamon
- ½ tsp Mixed spice
- 1 tsp Cornflour (also known as cornstarch)
For the crumble mix
- 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
Notes
Nutrition
If you like this, check out more of my Dessert recipes!
NB. this post is NOT sponsored by Lotus Biscoff - I just love their products!
I'm linking this recipe up with Cook Blog Share hosted by Curly's Cooking.
Cat | Curly's Cooking
Just when I think you can't come up with anymore delicious Biscoff recipes, you come up with this one. What a fantastic idea and absolutely perfect for this time of year. Thanks for linking to #CookBlogShare.
thebakingexplorer
Oh I'm not done yet when it comes to Biscoff! 😀 Thank you!
Shannon
What is it that your drizzling on top and is there a recipe
thebakingexplorer
Hi Shannon, that's custard I'm pouring onto the crumble. Yes the recipe is towards the end of the page, or you can click the "Jump to recipe" button just under the first image.
Alisha
I'm literally obsessed with anything biscoff and it's been a tradition to cook apple crumble at least once a year for mothers day for my mum for the last 12 years. This is the second time I've made this one and I've had to freeze one for another time too. I also add about a cup of rolled oats into the mix and a little sprinkling of some mixed chopped nuts at the end over the topping for some added texture and crunch. Also really good warm with ice cream too!
thebakingexplorer
I'm so happy you like it Alisha and I love the sound of the oats and nuts too!
Charlie
This is just WOW! The perfect amount of biscoff that it isn’t over powering, but you can still taste it in every mouthful. I love nothing more than a great homemade crumble, but this is next level!
Helen - Cooking with my kids
I love apple crumble and I love biscoff, so this sounds perfect to me!
Chloe Edges
I am simply gutted that I didn't think of this, so clever!
thebakingexplorer
I have an irresistable urge to put Biscoff in everything!
Lauren
This was the nicest Apple crumble I’ve ever had and the nicest pudding ever! Want to make every week!
thebakingexplorer
Thanks Lauren, I'm so glad you liked it so much!
Claire Spence
I love an unusual crumble and am always trying to think up new ideas for them, so had to try this out when I saw it on Instagram! Wonderful!
Was V
Super easy to follow, the best crumble made to date!
Food with Farhana
So easy to make and so so delicious! Nice and different to add lotus biscoff to a classic recipe. yummy
Tracey
Loved this recipe! The Biscoff spread in the apples and biscuit in the crumble topping made it next level! When I had the first bite it was so so good! Thanks for the lovely recipe. I’ll be making it again.
Louise O Reilly
Hi. This receipe sounds amazing. Just wondering what type of apples do you use. Cooking apples or normal eating apples?
thebakingexplorer
Hi Louise, there's a paragraph all about the best apples to use in the blog post if you scroll up 🙂 I hope you enjoy the crumble!
Louise O Reilly
Thanks so much. I actually saw that after i posted the comment 🙈 I used pink lady apples and it was to die for. There's not a scrap of it left. I'm ordered make another one tomorrow.
Karen
I'm going to try it with peaches and baked in individual foil tins. Any pointers?
thebakingexplorer
Hi Karen, that sounds delicious, but it's not something I've ever done myself so I don't have any advice, but I would love if you could let me know what it turns out like!
Janet
I just finished assembling this crisp and can't wait to try the finished dish! Do you have a recipe for the custard that you show pouring over it? That sounds absolutely delish to go with the crisp.
thebakingexplorer
Hi Janet, I hope you enjoy the crumble! I used tinned custard, you can make it from scratch though if you like, unfortunately I don't have my own recipe but if you google "custard recipe" lots should come up, I hope that helps 🙂
Jane
What’s my best option if making ahead? Cook as per recipe and reheat? Prepare as per recipe and cook when needed (I’m worried it will be soggy) or prepare separate elements ahead of time but assemble just before baking. My hobby, after baking, appears to be overthinking my baking ….
thebakingexplorer
Hi Jane, I wouldn't recommend making the apple mixture in advance and not using it straight away as once apples are cut up they don't last very long. You can definitely make the crumble topping in advance and store it in the fridge or freezer. Re-heating is a good option, and would definitely avoid soggyness, although the top could be extra crispy from additional oven time (but maybe you will like that). Let me know what you decide and how it goes!