While my favorite way to enjoy cookie butter is just eating it by the spoonful (guilty), the next best thing to do with it is bake with it. I first used cookie butter in an adaptation of my favorite blondie recipe and then again in ice cream sandwiches and the results were so delicious that I couldn't wait to try it again in another favorite recipe. The addition of cookie butter here adds a little something extra to this simple crisp recipe-- a more butter consistency and the warm almost graham cracker-like flavor that cookie butters like Speculoos and Biscoff are known for.
This apple crisp is a real crowd pleaser and the perfect dessert to bake when you're entertaining a crowd. I recently made this version when a few of Alex's work friends came over for dinner. We served it warm with vanilla ice cream and the pan was clean by the end of the night.
- 5 large apples *I prefer Honeycrisp or Granny Smith
- 1/4 cup apple cider or apple juice
- 1/2 cup butter
- 1/2 cup cookie butter *Speculoos or Biscoff brands are my preference
- 1/2 cup light brown sugar
- 1 cup all purpose flour
- 1 cup old fashioned oats
- 1 tsp. cinnamon
Preheat oven to 375 degrees.
Carefully peel and core each apple. Cut into 1/4-inch slices and layer evenly in a square baking dish. Drizzle with cider or juice.
Melt butter and add to a medium bowl. Stir in cookie butter until fully incorporated and smooth. Add brown sugar, flour, oats, and cinnamon until combined and crumbly. Sprinkle over the top of the apple mixture.
Bake for 25-30 minutes or until topping is golden brown.
Serve warm with vanilla ice cream or whipped cream.