Apple pie is honestly hard to resist. But so is biscoff! If you’re a fan of both, check out this Biscoff and Toffee Apple Bread Pudding recipe here.

Biscoff isn't too sweet, spiced with warm, fall flavours. Topping an apple pie, the thick layer of smooth warm melted cookie adds great texture and lends the undertones of caramel, brown sugar, cinnamon, nutmeg, and cloves.

Ingredients

5 apples, diced

6 biscoff cookies, crushed (save 1 + 1 tablespoon for garnish)

1/2 cup coconut sugar

2-3 tablespoons lemon juice

1/4 cup flour

1/3 cup biscoff

1 teaspoon cinnamon

1/2 cup heavy cream

1/4 teaspoon cloves

1/2 teaspoon nutmeg

2 pie dough crusts, thawed

1 egg (egg wash)

1 tablespoon vanilla extract

Sea salt (optional)

Vanilla ice cream

Instructions

Peel, quarter and thinly slice the apples, then add to a large bowl. Coat with the lemon juice and toss.

Add the flour, crushed biscoff cookies, and spices; evenly coat, stirring with a spoon.

Unroll one pie crust into a pie tin and press down slightly to ensure there aren't any pockets of air on the sides. Pour the apples over.

Roll over the second pie crust on top then use scissors to cut away excess dough. Use a spoon or fork to press and seal the edges, and then make four incisions in the center of the pie. Brush with egg wash then bake for 30 minutes at 350F.

Remove from oven and cool for 2 minutes while melting biscoff in the microwave for about 35 seconds or until melted. Pour over the hot pie.

Sprinkle the crushed biscoff cookies, sea salt, and serve warm with vanilla ice cream.