- Ingredients
- For the Apple Filling
- 5 –6 medium apples Granny Smith, Honeycrisp, or Pink Lady are best
- 2 tbsp lemon juice
- 3 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg optional
- 1 tsp vanilla extract
- 1 tbsp cornstarch helps thicken the filling
- 2 tbsp butter melted
- For the Biscoff Crumble Topping
- 1 cup all-purpose flour
- ½ cup rolled oats optional but recommended for texture
- ½ cup brown sugar
- ½ cup cold unsalted butter cubed
- 10 –12 Lotus Biscoff cookies crushed
- Pinch of salt
- Ingredient Variations
- Apple Variations
- Replace half the apples with pears for a softer fragrant filling.
- Add berries blueberries or raspberries for a fresh twist.
- Spices
- Add cardamom for a warm Middle Eastern touch.
- Add extra cinnamon for a stronger fall flavor.
- Sweetener Variations
- Use maple syrup or honey instead of brown sugar.
- Coconut sugar works for a refined-sugar-reduced version.
- Biscoff Alternatives
- If you don’t have Lotus Biscoff biscuits:
- Use Speculoos
- Use graham crackers + ½ tsp cinnamon
- Use digestive biscuits + caramel drizzle
Required Tools or Equipment
To make Biscoff Apple Crumble, you’ll need:
Medium mixing bowls
Large baking dish (around 9×9 in or similar)
Cutting board + sharp knife
Rubber spatula
Measuring cups
Oven
Optional:
Food processor for easy Biscoff crushing
Cast-iron skillet for rustic presentation
