This is a small batch recipe for easy apple Biscoff crisp. The delicious fall recipe is a perfect serving for two and features Honeycrisp apples and a topping with oats, crushed Biscoff cookies, and cozy fall spices. Top with your favorite ice cream or whipped cream.
Small Batch Biscoff Apple Crisp
This recipe for Easy Apple Biscoff Crisp is a small batch recipe. It will make plenty for two people, as each serving includes the equivalent of 1 Honeycrisp apple. That said, you can make smaller servings by baking the apple crisp in smaller baking dishes.
Or, the great thing about this small batch baking recipe is it can easily be doubled! Since we aren’t dealing with leavening agents or eggs the recipe is easily scaled up. Just keep in mind if you bake a larger batch you may need to adjust your baking time – especially if you bake the apple crisp in one, larger baking dish.
Everything To Love About This Apple Crisp
Since fall baking is upon us, I have been excited to make some fall desserts full of cozy spices. Apple crisp is such an easy dessert to make, and with my latest batch, I discovered some delicious ways to update the classic apple crisp.
- Biscoff Cookies – There is a healthy ratio of Biscoff cookies in the oat topping to deliver a spicy-sweet flavor.
- Jammy Apple Filling – Apples are mixed with sugar, apple juice and lemon juice to make a gooey apple filling.
Easy Ingredients For Apple Biscoff Crisp
- Apples – I like Honeycrisp apples for baking because they are the perfect combination of sweet and crunchy. Although, you can use any apple you like.
- Biscoff Cookies – The cookies go in the filling and the oat topping.
- Ground Cinnamon – To compliment the cookies.
- Apple Juice – I add a little juice to the filling to create extra moisture. You can also substitute water for the juice.
- Lemon Juice – Balances out the sweetness in the filling.
- Sugar – For a little extra sweetness and to enhance the juice from the apples.
- All-Purpose Flour – For the crisp oat topping.
- Rolled Oats – Rolled oats are larger, firmer, and retain their texture when baked.
- Light Brown Sugar – For the oat topping. I recommend light brown sugar because it still adds flavor without overpowering the Biscoff spices.
- Butter – Butter is what helps set the crisp topping so it doesn’t fall apart when baked.
- Salt – A little salt enhances all of the flavors in the Biscoff oat topping.
Helpful Tips
- Chop the apples – Chopped apples are easier to scoop with a spoon! You can also slice the apples small if you prefer a larger bite.
- Use cold butter – We want the oat topping to have a crumble texture, and not melt when it is baked. Starting with cold butter will help the oat topping retain its shape when baked.
- Use any baking vessel – Given the small batch size of this recipe, you can make it into more individual crisps using small ramekins, or one larger dish using a casserole dish.
- Enjoy apple Biscoff crisp warm – to savor the warm, gooey filling! Top with your favorite ice cream or a drizzle of apple cider caramel sauce – or both!
Recipe FAQ’s
I like to use Honeycrisp because they are sweet, tart, and firm. However, I recommend using any apple that you like to eat.
You can, I just can’t say what the proper ratio would be since I don’t bake with sugar substitutes.
You can bake it in 4 individual ramekins, a 6-inch pie dish, or a smaller casserole dish.
More Small BAtch Apple Dessert Recipes
- Soft Apple Cookies With Caramel Icing
- Apple Chai Cheesecake Bars
- Mini Apple Cider Cake
- Apple Brown Sugar Hand Pies
- Caramel Apple Sweet Rolls
Easy Apple Biscoff Crisp
Equipment
- 2 – Small Pie Dishes
Ingredients
- 10 Biscoff cookies, crushed to fine crumbs (this will equal approximately 6 tablespoons of cookie crumbs)
Biscoff Crisp Topping
- 4 tablespoons Biscoff cookie crumbs
- 2 tablespoons light brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons rolled oats
- 3 tablespoons unsalted butter, cold and cubed
Apple Filling
- 2 cups apples, cubed (about 2 large apples) (I used Honeycrisp – any apple will work)
- 2 tablespoons Biscoff cookie crumbs
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon apple juice or water
- 1/2 teaspoon lemon juice
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Grease/butter the small pie dishes.
Biscoff Crisp Topping
- Put the Biscoff cookies in a small baggie. Use a rolling pin to crush the cookies to crumbs. You can also pulse them in a food processor to get the cookie crumbs.
- In a small mixing bowl, stir together 4 tablespoons of the Biscoff crumbs, brown sugar, flour, and salt. Add the cold cubed butter and using a pastry cutter, two forks, or your fingers, cut the butter into the mix until it is pea-sized pieces and the topping is semi-moist. Stir in the oats until just combined. Place the topping in the refrigerator until ready to use to keep the butter cold. Tip – Add the oats last to prevent them from being cut into small pieces when cutting the butter into the topping.
Apple Filling
- Cut the apples into cubes and add to a small mixing bowl. Sprinkle the remaining 2 tablespoons of Biscoff crumbs, sugar, cinnamon, apple juice (or water), and lemon juice over the apples. Toss to mix. Note – If you have extra Biscoff crumbs, save them to sprinkle over the ice cream or whipped cream topping before serving.
- Add the apple ix to the prepared pie dishes. Spoon equal amounts of the chilled Biscoff topping over the top of the apples.
- Bake for 30 minutes, or until the crisp topping is golden and the apples are bubbly. Note – While baking, if the topping is browning too quickly, loosely cover with aluminum foil until finished baking.
- Cool the crisps on a wire cooling rack. Serve warm and top with your favorite ice cream or whipped cream. Enjoy!
RECIPE NOTES
- Small Pie Dishes – Two of these small pie dishes will work for this recipe.
- Alternative Baking Dish – If you don’t have small pie dishes, you can use ramekins, a casserole dish, or any oven-proof baking dish.
- Serving Size – This Apple Crisp recipe can easily be doubled.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!