One of the favourite desserts served at Juniper Place, is chef’s Caramelised apple & Biscoff crumble served with vegan vanilla ice cream.

Jan Boone Sr inventor of the Lotus Biscoff biscuit

Jan Boone Sr inventor of the Lotus Biscoff biscuit

This made us think about the little Lotus Biscoff biscuits by Lotus and to give you a recipe for an apple crumble featuring them, not chef’s exactly, but one by Olga Chihai.

In the 1950s, baker Boone started wrapping cookies individually. It was an instant hit and eagerly snapped up by cafes and restaurants as the cookie and coffee have complementary profiles.

Today, Lotus Bakeries is still family-owned and based in its home town and every year, there are 6 billion of them coming out of the oven and exported to all 7 continents. Read more about Lotus Biscoff including more recipes here.

Biscoff Spread

Biscoff Spread

BISCOFF APPLE CRUMBLE 

INGREDIENTS

A jar of Biscoff spread
3 apples ( depending on how big your baking tray is )
2TBS of granulated sugar
2 TSP of cinnamon ( more or less depending on your preferences, or skip if not a fan of cinnamon )
1/3 cup of water ( or a shot of water )
Shortcrust pastry (ready-made is easiest)
Crumble (either homemade or buy it readymade)

Watch the Video for the Method: