I was looking for a good dessert to make in a ramekin for my neighbor that just had a baby. First I was going to make my chocolate lava cakes, then I realized I didn't have so much olive oil left. So I dug into my recipe archives and found this lotus cookie apple crumble recipe. Perfect! I sent it along with a tub of vanilla ice cream of course. Sometimes, your looking for something entirely new. Other times, it's a there's space for a classic you know everyone loves, with a little spin! The cookies make this topping crunchy, caramel-y and oh so delicious!

Ingredients:

Filling:

Apples- I prefer to use a mix of Honeycrisp and Granny Smith for the perfect sweet and tart balance. You can use any baking apples that you like.
Lemon juice
Sugar
Cinnamon

Crumb topping:

Lotus cookies
Sugar & brown sugar
All-purpose flour
Coconut oil- If you don't want a coconut forward flavor, use refined coconut oil.

How to make lotus cookie apple crumble:

Preheat oven to 350°F. Grease a 9-inch pie plate and set aside.
In a bowl, combine apples, sugar, cinnamon, and lemon juice. Transfer to the prepared pie plate (do not wash the bowl yet).
In the bowl, combine flour, sugars, cookies, and melted coconut oil to form a crumble. Sprinkle over the apples.
Bake 35–40 minutes, until apples are bubbling and crumble is golden.

Storing and reheating:

Fridge: Store lotus cookie apple crumble in the fridge for 3-4 days. To reheat, place in a hot oven until warmed through.

Freeze: To freeze, cool completely, wrap tightly in plastic wrap and aluminum foil, or place in a freezer-safe container for up to 3 months.

What should I serve with the lotus cookie apple crumble?

My top recommendations are vanilla ice cream and caramel sauce.

More apple desserts

Apple butter puff pastry twists

A great fall dessert: apple pie crumble bars

Lotus cookie apple crumble

This lotus cookie apple crumble features juicy baked apples and a crisp Biscoff cookie topping. An easy dessert for fall and beyond.

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Prep Time 10

Cook Time 40

Servings: 8 servings

Course: Dessert

Ingredients Method

Ingredients

Filling:

2 medium Honeycrisp apples sliced
2 medium Granny Smith apples sliced
¼ cup granulated sugar
½ teaspoon cinnamon
2 tablespoons lemon juice

Lotus crumble:

1 cup flour
¼ cup granulated sugar
¼ cup brown sugar
18 Biscoff cookies crushed
½ c coconut oil melted and cooled

Method

Preheat oven to 350°F. Grease a 9-inch pie plate and set aside.
In a bowl, combine apples, sugar, cinnamon, and lemon juice. Transfer to the prepared pie plate (do not wash the bowl yet).
In the bowl, combine flour, sugars, cookies, and melted coconut oil to form a crumble. Sprinkle over the apples.
Bake 35–40 minutes, until apples are bubbling and crumble is golden.