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
- Center a rack in the oven and preheat the oven to 375 degrees F (on convection).
- 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.
- In a large bowl, toss the apples with the sugar and raisins. Set aside, but stir occasionally while assembling the topping.
- 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.)
- Stir the apple mixture and then pour it into the prepared baking dish. Spoon any accumulated juices over the mixture.
- Pull off bits of the crumble mixture and strew it over the apples- you should have enough to practically cover all of the fruit.
- 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.
- 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:
If you like this you may also like:
thebrookcook 