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Apple and Biscoff Crumble Cake

about 12 Portions
Easy
90
This autumnal bake is the perfect flavour combinations, apple and a lovely caramel biscuit spread filling with a biscuity crumble topping!
Ingredients
Preparation
Recipe Tips
This bake keeps well and the flavours develop further, but the texture will soften and the crisp, crumbly topping will become more cake-like with time. Before serving place back in the oven for 10-15 minutes to allow the topping to crisp up and serve warm.
Recipe Tips
Your crumble cake will keep for about 2 days stored in an airtight container at room temperature.
Recipe Tips
This crumble cake freezes very well, once cooled wrap well and pop in the freezer for up to 3 months. Defrost at room temperature and re-heat as above to serve! 
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Ingredients

For the Crumble
100 gUnsalted butter (softened)
75 gLight Brown Sugar
150 gPlain Flour
75 gLotus Biscoff Biscuit (roughly crushed)
For the Filling
450 gApples (5-6 apples)
15 mlLemon Juice (1 tbsp)
10 gCornflour (1 tbsp)
1 gGround Cinnamon (1/2 tsp)
40 gBiscoff Smooth Spread
100 gDr. Oetker White Chocolate Chunks
For the Sponge Base
125 gUnsalted butter (softened)
125 gCaster Sugar
2Medium Eggs (beaten)
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
125 gPlain Flour
5 gDr. Oetker Baking Powder (1 tsp)
25 gBiscoff Smooth Spread
Picture - Dr. Oetker White Chocolate Chunks
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Baking Powder (1 tsp)
1

First things first, preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and line a 9” square tin. For the crumble topping, place the butter and light brown sugar in a large bowl and beat together until creamed. 

2

Pop in the flour and mix together to create a crumble mixture – this can be done by hand or in a mixer. Finally stir in the crushed biscuits and set your crumble mixture aside.

3

For the filling, peel and core the apples, then chop into small chunks and place in a large bowl. Pour the lemon juice into the bowl and toss the apples in it – this prevents the apples from browning. Sprinkle the corn flour and cinnamon over and mix through.

4

Next up the sponge base, pop the butter and sugar into a bowl and cream together until smooth. Add the eggs and Vanilla Extract and beat together until smooth – if the mixture begins to curdle add a spoonful of flour. Sieve over the flour and Baking Powder and fold through until just combined.

5

Pour the sponge mixture into your prepared tin and smooth to evenly cover the base. Dollop 25g of biscoff spread on top and swirl through the sponge mixture using a cocktail stick.  Spread the apple on top to create an even layer, sprinkle over the White Chocolate Chunks and drizzle over the remaining biscoff spread – you might need to heat the spread in the microwave for 10 seconds so it’s runny enough to drizzle. Finally sprinkle on the crumble topping to cover the filling.

6

Pop your crumble cake into the oven and bake for 60 minutes, the crumble topping should be golden brown. Your crumble cake is delicious served warm with a drizzle of biscoff spread on top and a dollop of ice-cream or custard for a tasty dessert! 

  • This bake keeps well and the flavours develop further, but the texture will soften and the crisp, crumbly topping will become more cake-like with time. Before serving place back in the oven for 10-15 minutes to allow the topping to crisp up and serve warm.
  • Your crumble cake will keep for about 2 days stored in an airtight container at room temperature.
  • This crumble cake freezes very well, once cooled wrap well and pop in the freezer for up to 3 months. Defrost at room temperature and re-heat as above to serve!