Jul 252013

I was recently given the opportunity to work with Biscoff and create a recipe with their ridiculously delicious Biscoff Cookie Spreads. Let’s just say that I’ve been eating this stuff non-stop, and I could eat 10 more jars. No questions asked. I love Biscoff cookies but have never really tried the spreads. I was missing out–this stuff is addicting! I’ve been spreading it on crackers, eating it with apples, and just straight out of the jar via giant spoons. Someone help me. I normally don’t even like to eat too much sweet stuff at one time but what’s not to love about cookies in the form of a spread?! Genius.

And I could also make 10 more batches of this Biscoff apple crisp! But wait, it get’s better. Biscoff caramel sauce also happened. And it’s the most amazing caramel sauce ever!!! I hinted about it on Instagram but no one was able to guess that the secret ingredient was Biscoff :) The sauce makes the perfect topping for ice cream or frozen yogurt and it’s awesome to dip apples in. I also brought the left overs into the office and we’ve been making Biscoff caramel lattes with it (video by my colleague Peppe)! To top it off, you can also drizzle it over a batch of Biscoff apple crisp.

It’s really easy to make too. The most important thing is to watch the sugar at the beginning because sugar can burn and crystallize very easily. Creamy Biscoff Spread is then slightly melted and whisked into the caramel at the very end.

Apple crisp will always have a special place in my heart because it’s one of the first dishes I ever made in my high school’s Food and Nutrition class. That was the only cooking class I’ve ever taken, and I’m so glad I learned so many basic skills that I still use everyday when cooking. I love making apple crisp because it’s simple to whip up, tastes fantastic, and can easily serve a big group. Adding a giant scoop of vanilla ice cream on top doesn’t hurt either.

This apple crisp has the crunchy version of the Biscoff Spread added to the topping which gives the crisp such a wonderful and warm flavor. When baking the apple crisp, I like to maintain a (very slight) crunch factor in the apples themselves so I take the crisp out after about 30 minutes in the oven. If you like your apples in the crisp completely softened, bake it a few minutes longer and test by piercing an apple slice with a fork.

Also, Biscoff is currently running a “Spread the Love” photo contest! If you love Biscoff Spread, submit a picture of how you enjoy it for a chance to win a trip for 2 to Belgium!

Does anyone have any favorite recipes with Biscoff Spread? I’ve love hear so please share!

Biscoff Caramel Sauce 

  • 1 Cup granulated sugar
  • 6 Tablespoons unsalted butter, at room temperature and cubed
  • 1 Cup heavy cream, at room temperature
  • 1/4 Cup creamy Biscoff Cookie Spread, heated just sliiiightly warmer than room temp.
  • Pinch of kosher salt
  1. Heat sugar on medium to medium-high heat in a tall sauce pan while constantly stirring with a wooden spoon.
  2. Stir until the sugar is melted and turning a dark amber color (this could take anywhere from 3-10 minutes depending on your stove/heat level so watch closely! It can burn quickly but a little smoke is ok).
  3. Once the sugar is ready, remove from heat and wait about 30 seconds.Then give it a stir and whisk in the butter. The mixture will bubble up so this is where using a tall sauce pan comes in handy.
  4. Once the butter and sugar are melted and incorporated, slowly pour in the heavy cream while constantly whisking.
  5. After everything is mixed together, stir in the softened Biscoff Spread and a pinch of salt.
  6. Then let caramel cool in the pot for about 10-15 minutes–you can stir it a little throughout this time. You can then transfer the sauce to a jar to cool to room temp before storing. You can store the sauce in the fridge for up to two weeks.

Biscoff Apple Crisp 

  • 5 Medium-sized Granny Smith apples
  • 1 Tablespoon lemon juice

For the topping:

  • 1 Cup old-fashioned oats
  • 3/4 Cup flour
  • 1/2 Cup packed brown sugar
  • 1/2 Cup Crunchy Biscoff Spread
  • 6 Tablespoons unsalted butter, melted and cooled (slightly warmer than room temperature)
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon nutmeg
  • Vanilla ice cream
  • Optional: Biscoff caramel sauce (Recipe above)
  1. Slice the apples into 1 inch slices and then place them in a 9×13 baking dish. You can peel or leave the skin on, it’s up to you! 
  2. Pour lemon juice evenly over the apples and toss or mix with your hands.
  3. In a separate bowl, combine the flour, brown sugar, oats, cinnamon, and nutmeg together until they are well incorporated.
  4. Melt the butter and let it cool until it is slightly warmer than room temperature. Add the Crunchy Biscoff Spread to the butter and mix until they are combined (leaving cookie chunks from the crunchy spread is fine). 
  5. Pour the butter/Biscoff mix over the dry ingredients and mix with a wooden spoon until everything is mixed together. 
  6. Then spread the oats/biscoff mixture over the top of the apples–it’s ok (and a good thing!) if the topping goes between the apples.
  7. Place dish in oven and bake for about 30 mins or until the apples are softened. To make sure you don’t over cook the apples, you can test by sticking a fork in a slice to see how soft it is. 
  8. Once the crisp is cooked, remove from oven and let cool for 10-15 minutes. Serve with homemade Biscoff caramel sauce and vanilla ice cream. 

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Upload your Biscoff Spread photo to enter Biscoff’s “Spread the Love” contest for a chance to win a trip for 2 to Belgium!

This is a sponsored conversation written by me on behalf of Biscoff . The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Biscoff .  The opinions and text are all mine.

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  One Response to “Biscoff Apple Crisp with Biscoff Caramel Sauce”

  1. Biscoff caramel sauce? Be still my heart! I love Biscoff and I know we can get in the states but every time we’ve gone to Belgium I hoard it and bring back a ton! I’ve done a crisp with biscoff and pluots but now I want to try yours when apples are back in season on my coast!

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