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Biscoff apple crisp with ice cream on top
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5 from 1 review

Easy Apple Biscoff Crisp

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.  
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Apple Crisp, Biscoff Cookies, Easy, Fall Dessert, Honeycrisp Apple, Small Batch
Servings: 2 Small Crisps
Author: Erin Cernich


  • 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

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


  • 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!


  • 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.