Cookie Apple Crisp (3 Ingredients)
Make this delicious cookie apple crisp with just 3 ingredients – apples, your favorite spiced cookies such as Biscoff biscuits, and butter. Apple crumble is the go-to dessert in our family and I make this 3-ingredient version when I’m running behind schedule. Super easy but so good!
If you loved this easy Apple Crisp Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Cookie Apple Crisp
Make this delicious cookie apple crisp with just 3 ingredients – apples, your favorite spiced cookies, and butter.
Ingredients
- 250 g spiced cookies Biscoff, ginger snaps or similar
- 6 tbsp butter unsalted, melted
- 4 apples medium-sized, peeled and diced
- 1/3 cup water
- 1 tsp powdered sugar optional, for serving
Instructions
- Preheat the oven to 350F (180C).
- Crumble the spiced cookies in a ziplock bag by using a rolling pin or your hand to break them up into chunks without any mess. Alternatively, you can use a food processor and pulse them briefly. You don't want the crumbs to be too fine.250 g spiced cookies
- Combine the cookie crumbs with the melted butter in a small bowl.6 tbsp butter
- Peel, core, and dice the apples into 1/2-inch pieces.4 apples
- Layer the apple pieces in an 8×6 inch baking dish and sprinkle the biscuit topping evenly over them. Add the ground cinnamon if you're using it. Stir to combine.
- Pour the water over the apples and add the cookie mixture on top (Note 1).1/3 cup water
- Cover it with baking paper or tinfoil and bake for 35 minutes or until the apples are soft. Remove the foil for the last 5 minutes of baking for the topping to crisp up (Note 2).
- Let the apple crisp sit for at least 5 minutes before serving to set and to cool down slightly. Add some powdered sugar before serving (optional).1 tsp powdered sugar
Notes
Note 1: The water helps soften the apples while cookies and ensures they remain juicy.
Note 2: The apples should be tender but still hold their shape. Covering it with baking paper prevents it from burning as the cookies are already baked.
Storage: Store leftover apple crisp in an airtight container or up to 4 days or freeze for up to 3 months. Simply reheat it in the oven or microwave for a quick dessert.
Nutrition
Calories: 358kcalCarbohydrates: 41gProtein: 2gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 30mgSodium: 225mgPotassium: 166mgFiber: 3gSugar: 21gVitamin A: 448IUVitamin C: 6mgCalcium: 16mgIron: 1mg
Loved this recipe?Please leave a review!
Ingredients and substitutions
- Apples: I recommend using a variety of apples that hold their shape well when baked, such as Granny Smith, Honeycrisp, or Fuji. You can also use tinned apples for this recipe. However, you will need to reduce the baking time slightly.
- Spiced cookies: I use original Lotus Biscoff biscuits but other spiced cookies such as ginger snaps, German gingerbread, or spekuloos are delicious as well. Or simply use plain vanilla butter cookies and add some cinnamon, pumpkin spice, or my Christmas spice mix to the topping.
- Butter: Unsalted butter is best but you can also use lightly salted butter.
Key steps: cookie apple crisp
1. Crumble the cookies in a ziplock bag using a rolling pin to keep it mess free.
2. Mix the cookie crumbs with melted butter until just combined.
3. Make sure you add the water to stew the apples while baking.
4. Make sure to cover the crips initially to prevent it from burning. Remove the foil for the last 5-10 minutes for the cookie topping to crisp up nicely.
My top 3 apple crisp tips
- Sides: We typically enjoy the apple crisp with a scoop of vanilla ice cream, a dollop of German whipped cream, or homemade Greek yogurt. Yum!
- Oat crisp: Replace the biscuits with your favorite oat based granola or oat cookies such as my Anzac biscuits or oat and cranberry cookies.
- Meal prep: You can make the apple cobbler ahead of time and store it in the refrigerator until ready to bake.
