This is a small batch recipe for homemade Apple Crisp with a Biscoff cookie topping. The easy 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.
RECIPE AND POST UPDATED September 2021
Apple Biscoff Crisp
I’m in shock I haven’t made Apple Crisp yet. I mean, ever made it. Why am I in such shock. Because it is so incredibly easy to make. And, you can make it year round. Apples are always readily available in the grocery!
Of course – I had to jazz it up. I know there are a lot of tried and true, classic, old-fashioned, passed down from generations, etc., etc. recipes out there – but I had to put my own stamp on mine.
New and Improved Apple Crisp Recipe
Since fall baking is upon us, I have been excited to make some fall desserts full of cozy spices. And the desserts haven’t just been for the blog. I do make a dessert just for me from time to time! Apple crisp is such an easy dessert to make, and with my latest batch, I discovered some delicious ways to update the recipe.
- More Biscoff – I altered the ratio of Biscoff cookies in the oat topping, and increased the amount of cookie crumbs.
- Juicy and Gooey Apple Filling – Previously, I relied on the juices from the apples to create the gooey apple filling. Because it is Fall, and because I wanted more sticky sweetness in the filling, I added a couple more ingredients to the filling:
- Sugar – The sugar is great because it combines with the moisture of the apples to create even more sweet juice.
- Apple Juice – To make sure I had enough liquid in the filling, I added a little apple juice to amp up the moisture.
- Lemon Juice – Lemon juice is great because it balances the sweet in the crisp.
Small Batch 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 more 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 a lot of baking science in this recipe (i.e. liquid to dry ratios, leavening agents, eggs, etc.), 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.
Apple Crisp Topping With Oats And Biscoff Cookies
Not only does this Easy Apple Crisp have an oat and brown sugar topping – the topping also includes crushed Biscoff Cookies! If you have read, or made, some of my other recipes, you will know I am a pretty big Biscoff Cookie fan. I use the cookies in my No-Bake Cranberry Mousse Cheesecake , No-Bake Key Lime Bars, Cookie Butter Fudge, and Pineapple Mango Icebox Cake.
If you have never tried a Biscoff Cookie, I am (obviously) going to recommend you do! Biscoff Cookies are sweet, spicy, and crunchy cookies – reminiscent of gingerbread but without a strong molasses flavor. You may also hear/see them referenced in conjunction with Speculoos. And what is even better about these cookies – someone had the smarts to make them into a cookie butter too. Genius.
What You Need To Make Biscoff Apple Crisp
- Apples – I (mostly) use Honeycrisp apples for baking. I like that they have a good balance of sweet and tart. And they are firm, so when they are baked, they still have texture. Although, you can use any apple you like – I would just recommend it being an apple that you like to eat!
- Biscoff Cookies – The cookies go in the filling and the oat topping. Biscoff Cookies should be easy to find at your grocery.
- Ground Cinnamon – To compliment the cookies.
- Apple Juice – I add a little juice to the filling to create extra moisture, and apple juice seems the obvious choice for this Apple Crisp! 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. Dark brown sugar has a stronger flavor that may hide the Biscoff.
- 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.
- Mixing Bowls
- Small Pie Dishes – Two of these small pie dishes will work for this recipe. They are similar to the ones I use from Williams Sonoma. You can also use individual ramekins, a 6 inch pie dish, or smaller casserole dish.
Tips For Making Homemade Apple Crisp
- I recommend Honeycrisp apples – They have a nice balance of sweet and tart and don’t get mushy when baked. However, you can use any apple you enjoy eating.
- Chop the apples – Because this is small batch, the pie dishes are smaller. Chopped apples are easier to fit into the pie plate and much easier to scoop with a spoon! You can also slice the apples small, if you prefer a larger bite.
- Add a little juice – I like apple juice because, well, this is an Apple Crisp! The juice adds a little more moisture to the apples so you get that gooey and sweet apple pie-like filling. Although you can use water if you don’t have any juice on hand.
- Crush the Biscoff cookies – Crushing the cookies finely allows for easier distribution in the filling and at topping.
- 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 rolled oats – I find that rolled oats baked nicely and hold their shape. As opposed to quick oats, which are cut into smaller pieces, or steel cut oats that have a firmer texture (great for oatmeal though!).
- Add the rolled oats after you have cut the butter into the topping batter – This way you don’t cut up the oats!
- Don’t forget the salt – In the oat Biscoff topping. There is a fair bit of sweetness in the topping and a little salt helps to balance all of that sweetness.
- Use any baking vessel – Given the small batch size of this recipe, you can make it into more individual crisps by using small ramekins, or one larger dish by using a casserole dish.
- Top the Apple Crisp – Apple Crisp is delicious with a creamy topping like ice cream, whipped cream, and even a little drizzle of caramel!
- Enjoy Apple Crisp warm – This is one recommendation I stand by firmly. If you need to reheat any leftovers, heating in the oven will ensure the topping doesn’t get soggy.
Common Questions For Making Apple Biscoff Crisp
Yes! This is an easy recipe that doesn’t involve proper ratios of wet, dry, or leavening ingredients. So doubling it is easy.
I like to use Honeycrisp because they are sweet, tart, and firm. However, I recommend using any apple that you like to eat.
You do not. But keep in mind the apple filling may not be as moist and gooey.
It is not, but I like to add a little more to amp up the sweetness of the apples. You may want to consider adding or omitting the sugar based on the kind of apple you use. For example, I find Granny Smith apples aren’t as sweet. Therefore, a little sugar may help to balance the tartness.
You can, I just can’t say what the proper ratio would be since I don’t bake with sugar substitutes.
You can! Any cookie that is crisp would work fine.
You do not.
I think making gluten free substitutions for the flour, oats, and Biscoff cookies would be fine.
You can bake it in individual ramekins (you may need 4), a 6-inch pie dish, or a smaller casserole dish.
My small pie dishes are from Williams Sonoma. Amazon has pie dishes that are similar in shape and size and a little less expensive.
More Fall Inspired 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
- 2 – Small Pie Dishes
- 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
- 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
- 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.
- 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!
- 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.