This twist on apple crumble features Speculoos/Biscoff cookies blended into a buttery, spiced crust that bakes to golden perfection. Tender apples swim in warm spices, creating a luscious filling beneath the crispy topping.

If you love the warm, caramelized spice of speculoos cookies, aka Biscoff, this apple crumble will become your new favourite dessert. I’ve upgraded the classic comfort of apple crumble by incorporating crushed Speculoos cookies into the topping. The result? A perfectly crispy, spiced crust that pairs beautifully with tender apples bubbling in their own sweet, cinnamon-laced juices. It’s simple to make, impossibly cozy, and tastes like autumn in every bite.

Speculoos vs Biscoff: What’s the Difference?

While often used interchangeably, Speculoos and Biscoff do have subtle differences. Speculoos is the traditional Belgian/Dutch spiced cookie, known for its warm blend of cinnamon, nutmeg, cloves, and ginger that gives it a distinctly spicier profile. Biscoff, on the other hand, called Lotus in Europe, is a specific brand of speculoos-style cookies that leans more toward caramelized, toffee-like sweetness with a slightly milder spice level. Both work beautifully in this apple crumble recipe.

What Apples Are Best for Apple Crumble?

If you want apples that are sweet, juicy, and create that lovely caramelized sauce at the bottom, here are your best options:

Top Picks

Pink Lady: Balanced sweet-tart flavour, caramelizes beautifully, and adds brightness.
Honeycrisp: Sweet, crisp, and juicy. Holds shape while releasing enough juice for a sticky, caramel bottom.
Fuji: Very sweet and juicy; perfect if you love a softer, saucier crumble.
Golden Delicious: Mildly sweet, softens nicely, and helps create a luscious syrup when baked.
Gala: These sweet apples are great if you like softer-textured apples in your crumble.

Variations and Substitutions

This recipe is adaptable to suit your taste. If you don’t have Speculoos or Biscoff cookies, try using gingersnaps, graham crackers, or even digestive biscuits for a different flavour profile.

For added texture in the topping, mix in some chopped pecans, walnuts, or almonds alongside the crushed cookies.

How to Store and Reheat

Any leftover apple crumble covered with foil or plastic wrap can be stored in the refrigerator for up to four days. The topping may soften slightly as it sits, but it’s still delicious! To reheat and restore that crispy texture, place in a 180°C (375°F) oven for about 20 minutes.

Other Fall Desserts

5 from 5 votes

Speculoos/Biscoff Apple Crumble

By: Marie Breton

Course Dessert

Cuisine fall, winter

Servings people

Prep Time 15

Cook Time 40

resting time 5

Total Time 1

This indulgent twist on classic apple crumble transforms the beloved dessert with the warm, spiced flavour of Biscoff or Speculoos cookies. It's served warm with a scoop of vanilla ice cream.

Equipment

1 baking dish of 15x20cm (6x9in) double recipe for a 20x30cm (8x12in)

Ingredients

The Crumble Part

75 g Speculoos cookies or Biscoff cookies
75 g quick oats or rolled oats
65 g salted butter
50 g flour

The Apple Mixture

3 apples Pink lady, Honeycrisp, etc.
25 g unsalted butter
1 tbsp cornstarch
100 g brown sugar dark type better
½ tsp cinnamon powder
⅓ tsp nutmeg
⅓ tsp ginger powder
salt

Instructions

Place the Biscoff or Speculoos cookies in a food processor with diced butter and pulse until they form fine crumbs. Add the flour and oats to the processor and pulse until the mixture resembles coarse breadcrumbs with some larger chunks remaining. The butter should be evenly distributed throughout.
Peel, core, and dice the apples into roughly 1cm thick pieces. Place them in a large mixing bowl and toss with brown sugar, cornstarch, soft butter and the spices.
Preheat your oven to 180°C (375°F). Transfer the apple mixture to a baking dish. Sprinkle the speculoos crumble topping over the apples, covering them completely.
Place the dish in the preheated oven and bake for about 40 minutes, until the topping is golden brown and crispy and the apples are bubbling around the edges. Cover loosely with foil for the remaining baking time if the topping is browning too quickly.
Remove the crumble from the oven and let it cool for 5-10 minutes before serving.