Easy Apple Biscoff Crisp is a must have dessert for Fall! This is a mini pie recipe that makes two small crisps. The Apple Crisp is full of fresh apples, cozy fall spices, and the most decadent crumble topping – including Biscoff cookies!
Apple Crisp With Biscoff Crumble
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.
Before we get to that, let’s talk about how easy this apple dessert is to make:
- Chop up some apples – I’m a firm believer in using whatever apple you like best.
- Crush up some cookies – In this case, Biscoff
- Make the crumble topping – flour, oats, brown sugar, fall spices, cookie crumbs, and of course, butter.
- Bake it – Put the apples in the baking dish, and top with the crumble
- Eat it – I highly recommend enjoying the crisp while it is still warm!
- Bake it again – You may find that because it is so easy, and utterly tasty, you will want it again. Like two days from now.
Let’s talk about these Biscoff cookies. If you have read, or made, some of my other recipes, you will know I am a pretty big Biscoff fan (proceeds to list recipes with Biscoff cookies: No-Bake Cranberry Mousse Cheesecake , No-Bake Key Lime Bars, Pineapple Mango Icebox Cake, Lime Cracker Icebox Pie) …
What is a Biscoff cookie, and why do I love them so much. Well, in true blog writing form (and for SEO, wink), here is the Biscoff website. The cookies are sweet, spicy, crunchy, little squares of goodness – reminiscent of gingerbread. 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.
All that said, the cookies’ flavor and texture made them the perfect counterpart to a Fall Apple Crisp.
Small Batch Apple Dessert For Fall
This wouldn’t be a Butter and Bliss recipe if it wasn’t a small batch. This recipe makes enough crisp for two small pie dishes. I used these, from Williams Sonoma. Note – the dimensions say 6-inch, but interior and volume is only about 4-inches.
If you don’t have small pie pans, this recipe can easily be made in the following:
- 6-inch pie pan
- Individual ramekins
- Casserole dish
- Oven-safe baking dish
The other great thing about this small batch recipe – if you want more, you can double it. 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.
Ingredients Needed For Apple Crisp
You may have some of these ingredients already in your pantry. Except for maybe the Biscoff cookies. But I see these at just about any grocery.
- Apples – Again, any kind you prefer. I used Honeycrisp for their sweetness and texture.
- Flour – I used wheat flour, but you can swap in all-purpose 1:1
- Biscoff cookies
- Brown sugar – I used light because we have a lot of flavors in this recipe.
- Oats – My recommendation is quick rolled oats. I find they cook nicely in a crumble/streusel topping.
- Cinnamon – To compliment the cookies.
- Butter – There always seems to be butter …
I should make this a disclaimer in all of my recipes (well, almost all) – this recipe is intended to be a guide. Substitute in (or out) any ingredients you like to make it your own. Especially with this recipe. I can imagine a myriad of flavor and ingredient possibilities!
Tips For Making Homemade Apple Crisp
Use an apple you enjoy eating – My recommendation is select an apple that you would enjoy munching on
Chop, dice, or slice the apples – I prefer chunks to spear with my fork, but if you like slices, by all means!
Scale up/down any of the ingredients – No baking science in this recipe so if you want to add a little more butter to the apples, I say go for it!
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 with … your choice! – Whipped cream, ice cream, caramel, all, or none – your choice!
Enjoy warm – This is one recommendation I stand by firmly.
Happy apple season!
More Fall Inspired Apple Recipes
- Soft Apple Cookies With Caramel Icing
- Apple Chai Cheesecake Bars
- Mini Apple Cider Cake
- Apple Brown Sugar Hand Pies
- Caramel Apple Sweet Rolls
Apple Biscoff Crisp
- 2 – Small 4-Inch Pie Dishes
- 6 Biscoff cookies, crushed to crumbs (this will equal approximately 6 tablespoons of cookie crumbs)
Biscoff Crisp Topping
- 3 tablespoons unsalted butter, cubed
- 2 tablespoons light brown sugar
- 2 tablespoons whole wheat flour (all-purpose flour works too)
- 2 tablespoons rolled oats
- 1/2 teaspoon ground cinnamon
- 3 tablespoons Biscoff cookie crumbs
- 2 cups apples, cubed (about 2 large apples) (I used Honeycrisp – any apple will work)
- 3 tablespoons Biscoff cookie crumbs
- Preheat the oven to 400Fo 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.
- Add all of the ingredients for the crisp topping to a small mixing bowl (this includes half of the Biscoff cookie crumbs). Using a pastry cutter or two forks mix and 'cut-in' the butter until it is in pea-sized pieces. Place the topping in the refrigerator until ready to use.
- Cut the apples into cubes and add to a small mixing bowl. Sprinkle the 3 tablespoons of the Biscoff cookie crumbs on the apples and toss to mix.
- Add the apples to the prepared pie dishes. Sprinkle any remaining cookie crumbs over the top of the apples.
- Remove the crisp topping from the refrigerator, and spoon equal amounts over the top of the apples.
- Bake for 20-24 minutes, or until the crisp topping is golden and the apples are bubbly. While the crisps are baking, if the topping is cooking/browning too quickly, loosely cover the crisps with a small piece of aluminum foil until finished baking.
- Cool the crisps on a wire cooling rack. The crisps are delicious served slightly warm and topped with your favorite ice cream or whipped cream.
- If you don’t have small pie dishes, you can use ramekins, a casserole dish, or any oven-proof baking dish.