Apple Biscoff Crumble

We love love LOVE LOVE Biscoff cookies in our house. An absolute favorite. (You get the idea…) When I saw this recipe, it had to be made ASAP!! We ate it warm with a scoop of vanilla bean ice cream. It transported us to a Parisian bistro with every bite. Easy and fabulous!!

This recipe was adapted from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan. I used a combination of Gala, Fuji, Pink Lady, and Granny Smith apples. Greenspan suggests that any fruit can be substituted for the apples (making it a year-round dessert!!): peaches, nectarines, plums, berries, or cherries in the summer, pears, bananas, or pineapple in the winter, or a holiday mix of cranberries, apples, dried fruit and nuts. I’m pretty sure we’ll be eating it at least once a season! 🙂

• 2 pounds (900 grams) apples, peeled, cored, and cut into 1-inch chunks
• 1 T granulated sugar
• 3 T plump raisins
• 1 package (about 8 oz) Biscoff or other speculoos cookies
• 1 stick (8 T) unsalted butter, cut into small chunks, at room temperature
• vanilla bean ice cream for serving

1. Center a rack in the oven and preheat the oven to 375 degrees F (on convection).
2. Butter an 8-inch round cake pan or a baking dish that holds 4 to 5 cups. Put the dish on a rimmed baking sheet lined with parchment paper or a silicone baking mat.
3. In a large bowl, toss the apples with the sugar and raisins. Set aside, but stir occasionally while assembling the topping.
4. Using your hands, break the cookies into pieces in a large bowl. Add the butter and toss, turn and press the cookies and butter with your fingers, working them together until you have a fairly well-blended ball. (You want the cookies to stick together.)
5. Stir the apple mixture and then pour it into the prepared baking dish. Spoon any accumulated juices over the mixture.
6. Pull off bits of the crumble mixture and strew it over the apples- you should have enough to practically cover all of the fruit.
7. Bake the crumble for 25 minutes and then tent it with foil to prevent over-browning. Continue to bake an additional 10 to 20 minutes, or until the topping is deeply brown and the fruit is bubbling.
8. Transfer to a cooling rack and let it cool until it is just warm. (It can also be eaten at room temperature.) Serve with vanilla bean ice cream.

Two Years Ago:

• Banana-Blueberry Buckwheat Pancakes
• Blueberry Buttermilk Waffles

If you like this you may also like:

• Speculoos
• Biscoff Crunch & Swirl Vanilla Bean Ice Cream

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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