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 I stirred the sugar and flour together, then used my fingers to rub in the butter. Then I mixed in the crushed Biscoff biscuits. For the apple mix I chopped and peeled the apples and mixed them with the spices, lemon juice, sugar and cornflour.
I put the apple mix into my baking dish, and added blobs of Biscoff spread all over. Then I covered it with the crumble mix and baked for 40 minutes.
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’s also naturally 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 assembled and 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 |
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More Biscoff recipes…
Biscoff Apple Crumble
Apple crumble with biscoff biscuits and biscoff spread
Ingredients
For the apple filling
- 600 g Apples peeled and chopped
- 100 g Biscoff spread
- 2 tsp Lemon juice
- 60 g Light brown sugar
- 1/2 tsp Cinnamon
- 1/2 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
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Pre heat your oven to 180C Fan/350F/Gas Mark 4
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In a mixing bowl, stir the plain flour and light brown sugar together
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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
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Stir in the crushed Biscoff biscuits
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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
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Once all your apples are chopped and peeled, add the sugar, cornflour, cinnamon and mixed spice, and stir together
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Add the apple mix to your baking dish and spread out into an even layer
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Then add spoonfuls of the Biscoff spread dotted evenly over the apples
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Pour the crumble mix on top, spread out into an even layer
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Bake for 40 minutes, or until golden and bubbling
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Serve immediately with custard, cream or ice cream
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Once the apple crumble is fully cooled down, you can store in the fridge for up to 3 days, or freezer in portions
Recipe Notes
I used a 2.2 litre baking dish with the dimensions 32.5 x 19 x 8 cm.
NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!
If you like this, check out more of my Dessert recipes!
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I’m linking this recipe up with Cook Blog Share hosted by 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.
Oh I’m not done yet when it comes to Biscoff! 😀 Thank you!
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!
I love apple crumble and I love biscoff, so this sounds perfect to me!
I am simply gutted that I didn’t think of this, so clever!
I have an irresistable urge to put Biscoff in everything!
This was the nicest Apple crumble I’ve ever had and the nicest pudding ever! Want to make every week!
Thanks Lauren, I’m so glad you liked it so much!
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!