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+ servings

Biscoff Apple Crumble

Apple crumble with biscoff biscuits and biscoff spread
Course Dessert
Cuisine British
Keyword Dessert
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 500kcal
Author thebakingexplorer


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


  • 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



  • You can use either butter or a baking spread for the crumble topping.
  • Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a pumpkin spice mix instead, or add any addition spices you prefer.
  • I really recommend using light brown soft sugar if you can, as it gives the crumble a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (also known as superfine sugar) instead.
  • I used a 2.2 litre baking dish for this recipe with the dimensions 32.5 x 19 x 8 cm, you can use a smaller dish if you prefer a deeper crumble.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 500kcal | Carbohydrates: 72g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 146mg | Potassium: 182mg | Fiber: 3g | Sugar: 42g | Vitamin A: 534IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg