Biscoff Apple Walnut Cobbler
This unique Biscoff Apple Walnut Cobbler is much more than a simple apple cobbler. This amazing dessert is full of apples, plenty of toasted walnuts, brown sugar, and spices, then baked with a Biscoff and thick cookie cobbler crust. Served warm and topped with a scoop of vanilla bean ice cream and my Easy Biscoff Caramel Sauce, this decadent dessert hits all the right sweet notes.
For extra flavor, spoon the juices from the baking dish over the cobbler when serving! To learn how to make this incredible apple dessert recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations including vegan, dairy-free, and gluten-free, as well as how to make a thinner or thicker cobbler crust, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
BISCOFF APPLE WALNUT COBBLER
Ingredients
Instructions
- Cream butter and brown sugar until fluffy (about 2 minutes), on medium-high with an electric mixer (or stand mixer). Beat in egg and vanilla, until combined and fluffy (about 2 minutes). Scrape down bottom & sides of bowl.
- Add flour, baking powder, and sea salt to a small bowl, and combine with a fork. On lowest speed, mix in dry ingredients until just combined. Scrape down bowl again, cover, and chill dough for 30 minutes or more.
- Place oven rack in the center of the oven, and preheat oven to 375°F. Spray a 10.5 x 7.5 inch baking dish (2.5 quart) with cooking spray, and set aside.
- Very coarsely chop walnuts, and set aside.
- To a small glass mixing bowl, add granulated sugar, brown sugar, nutmeg, cinnamon, cornstarch, and sea salt. Whisk until completely combined (breaking up any brown sugar lumps as you go). Add chopped walnuts to the mixture, and using a silicone spatula, mix until combined, and set aside.
- To a large glass mixing bowl, add lemon juice, and set aside. One at a time, peel and slice each apple into ¼ inch slices. Immediately add the first sliced apple into the large bowl with the lemon juice, and toss to coat (see Note #1). Repeat process until each apple is sliced & coated in lemon juice, then set aside.
- Melt butter in the microwave, add to the walnut mixture, and toss to coat. Add hot water, and toss to combine. Add the walnut mixture (including all the juices) to the sliced apples, and gently toss until each apple slice is coated with the walnut and spice mixture. Pour the apple mixture into the prepared baking dish, and spread out evenly (pressing down as needed, and making sure walnuts are evenly distributed).
- To a small glass mixing bowl, add Biscoff cookie butter, and heat in the microwave until softened and easily spreadable but not too liquidy (about 15 seconds). Spread cookie butter over apples. Remove cookie dough from the fridge, drop by spoonful over the apple mixture, and spread in an even layer. Bake about 40 minutes until the top is crisp and golden brown, and the apples are soft when pierced with a fork. Cool for 5 minutes or so, then serve warm, spooning some of the pan juices over the cobbler. Top with a scoop of vanilla bean ice cream, and drizzle with my Biscoff Caramel Sauce (optional - recipe coming soon).
Notes
- To prevent the apples from browning (oxidizing), it’s important to peel, slice, and toss the apples in the lemon juice one at a time, as you go. I prefer the flavor of Honey Crisp apples, but you can use any firm apple you like (i.e., Granny Smith, Gala, Fuji, etc.).
- This cobbler intentionally has more liquid than most. The juices at the bottom of the baking dish have tons of flavor and are meant to be spooned over the cobbler when serving.
- For recipe variations including vegan, dairy-free, and gluten-free options, as well as how to make a thinner cobbler crust, visit the Pimp My Recipe section for this recipe in my Blog Comments & Tips on the website.
- Makes 8 servings.
Nutrition Facts
Calories
662.71Fat (grams)
41.69 gSat. Fat (grams)
13.5 gCarbs (grams)
70.29 gFiber (grams)
5.65 gNet carbs
64.63 gSugar (grams)
46.84 gProtein (grams)
8.34 gSodium (milligrams)
157.71 mgCholesterol (grams)
62.25 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Optional garnishes (i.e., vanilla bean ice cream and Biscoff Caramel Sauce) are not included in the nutritional calculations.
Step by Step Instructions
COOKIE COBBLER CRUST PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
Cookie Cobbler Crust
STEP 1
Cream ½ cup room temperature unsalted butter, and ½ cup packed light brown sugar, until fluffy (about 2 minutes) on medium-high with an electric mixer (or stand mixer). Beat in 1 egg yolk, and 1 teaspoon pure vanilla extract, until combined and fluffy (about 2 minutes).
STEP 2a
Add ¾ cup aerated all purpose flour, ¼ teaspoon baking powder, and ¼ teaspoon fine sea salt, to a small bowl and combine with a fork.
STEP 2b
On lowest speed, mix in dry ingredients until just combined. Scrape down bowl again, cover, and chill dough for 30 minutes or more.
Apple Walnut Filling
APPLE WALNUT FILLING PREPARATION
Have all your ingredients ready before beginning the filling.
Note: Oops…I forgot to add the lemon in this photo!
STEP 1
Place oven rack in the center of the oven, and preheat oven to 375°F. Spray a 10.5 x 7.5 inch baking dish (2.5 quart) with cooking spray, and set aside.
STEP 2
Very coarsely chop 2 cups walnuts, and set aside.
STEP 3
To a small glass mixing bowl, add ¼ cup granulated sugar, ¼ cup packed light brown sugar, ¼ teaspoon ground nutmeg, 1 tablespoon ground cinnamon, 1 teaspoon cornstarch, and ⅛ teaspoon fine sea salt. Whisk until completely combined (breaking up any brown sugar lumps as you go). Add chopped walnuts to the mixture, and using a silicone spatula, mix until combined, and set aside.
STEP 4
To a large glass mixing bowl, add 2 tablespoons freshly squeezed lemon juice, and set aside. Peel and slice each apple into ¼ inch slices (total of 2 pounds Honey Crisp apples - about 5 - 6 medium apples), and toss them in the lemon juice to coat (see Note below). Set aside.
Note: I prefer the flavor of Honey Crisp apples, but you can use any firm apple you like (i.e., Granny Smith, Gala, Fuji, etc.). To prevent the apples from browning (oxidizing), it’s important to toss the apples in lemon juice as you go. For details, visit my Tips & Tricks page and watch the video for TIP #28 - How to Keep Apples from Browning.
STEP 5a
Melt 3 tablespoons unsalted butter in the microwave, add to the walnut mixture, and toss to coat. Add ¼ cup hot filtered water, and toss to combine. Add the walnut mixture (including all the juices) to the sliced apples, and gently toss until each apple slice is coated with the walnut and spice mixture.
STEP 5b
Pour the apple mixture into the prepared baking dish, and spread out evenly (pressing down as needed, and making sure walnuts are evenly distributed).
STEP 6a
To a small glass mixing bowl, add ½ cup Biscoff cookie butter, and heat in the microwave until softened and easily pourable but not liquidy (about 15 seconds).
STEP 6b
Evenly pour cookie butter over apples. Remove cookie dough from the fridge, using a small cookie scoop, drop by scoopful in an even layer over the apple mixture, gently flattening each scoopful with your fingers. Bake about 40 minutes until the top is crisp and golden brown, and the apples are soft when pierced with a fork.
SERVING
SERVING SUGGESTION
Cool for 5 minutes or so, then serve warm, spooning some of the pan juices over the cobbler. Top with a scoop of vanilla bean ice cream, and drizzle with my Easy Biscoff Caramel Sauce.
Notes:
This cobbler intentionally has more liquid than most. The juices at the bottom of the baking dish have tons of flavor and are meant to be spooned over the cobbler when serving.
For recipe variations including vegan, dairy-free, and gluten-free options, as well as how to make a thinner cobbler crust, visit the Pimp My Recipe section in my Blog Comments & Tips below.
Makes 8 servings.
VIDEO
How to Make this Amazing Biscoff Apple Walnut Cobbler!
Blog Comments & Tips
A unique twist on a classic American dessert!
This unique Biscoff Apple Walnut Cobbler is a pimped up version of a traditional apple cobbler. This amazing dessert is full of apples, plenty of toasted walnuts, brown sugar, and spices, then baked with a Biscoff and delicious cookie cobbler crust. The pan juices are spooned over the warm cobbler and topped with a scoop of vanilla bean ice cream. For an extra decadent dessert, drizzle with my Easy Biscoff Caramel Sauce. And believe it or not, this cobbler recipe can be made vegan, dairy-free, and gluten-free! Just visit the Pimp My Recipe section below for details.
This recipe was inspired by the Walnut Apple Cobbler dessert from Houston’s Restaurant. Although I typically order chocolate desserts, their apple cobbler is so delicious that I order it over and over again. If you have been following Prep My Recipe, you know that I always prefer using fresh over canned products. And, after I read they use canned apple slices, I opted to create my own version of this recipe.
Although it’s really best to make this recipe during apple season, this dessert is great any time of year (as long as there are apples available in your local market). For an extra depth of flavor, dry toast the walnuts before adding them to the apple mixture. To add even more flavor I used Biscoff cookie butter. Instead of the traditional biscuit cobbler crust, I went for a cookie cobbler crust and did my best to replicate the flavor.
This restaurant-style dessert recipe is not exactly healthy, but it sure is out of this world delicious! The crowning glory on this apple dessert is the creamy vanilla bean ice cream and my Easy Biscoff Caramel Sauce. If you don’t have time to make my Easy Biscoff Caramel Sauce, then use your favorite caramel sauce (Mrs. Richardson’s caramel sauce is a great choice!).
How do you ensure the best results from this recipe?
My 5 tips to make this amazing Biscoff Apple Walnut Cobbler:
Use organic apples. I prefer Honeycrisp apples, but you can use any firm apple you like (i.e., Granny Smith, Gala, Fuji, etc.).
To prevent oxidation, be sure to peel and toss the apples in lemon juice one at a time as you are peeling and slicing them (i.e., Peel 1st apple, slice, and toss in lemon juice. Peel 2nd apple, slice, and toss in lemon juice, etc.).
Although not mandatory, for extra depth of flavor, dry toast the walnuts. Also, make sure you very roughly chop them. You want large pieces to give you texture in each bite.
For this dessert, I prefer ice cream over whipped cream. Even if you skip the caramel sauce, do not skip the ice cream. When topping the warm cobbler, it creates a sort of crème anglaise.
If you want an extra decadent treat, drizzle with my Easy Biscoff Caramel Sauce. It kicks this dessert up a few notches!
Have any dietary preferences that won’t quite work with this recipe? It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Vegan & Dairy Free: Swap out the dairy butter for plant-based butter. Then replace the dairy vanilla ice cream with Nada Moo! organic vanilla bean dairy-free ice cream.
Make it Gluten Free: Replace the all purpose flour with Bob’s Red Mill gluten free 1-to-1 baking flour.
Make it with a Thicker Cobbler Crust: Increase the amount of flour in the crust from ¾ cup to 1 cup. Instead of using just the egg yolk, use 1 whole egg instead. The chilled batter will be very dense, but don’t worry it will spread out when baked.
Make it with a Thinner Cobbler Crust: Reduce the amount of flour in the crust from ¾ cup to only ½ cup flour, then use only 1 egg yolk. This batter will be very soft, so you may have to spoon it (instead of scoop it) onto the apple mixture. Then spread it (like frosting) with a spatula.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to peel, slice, and toss each apple in the lemon juice one at a time.
Inspired by the Walnut Apple Cobbler dessert from Houston’s Restaurant, my recipe uses all the best flavors from this restaurant-style dessert recipe. I kicked it up a notch or two by adding plenty of toasted walnuts, a layer of Biscoff cookie butter, then replacing the standard biscuit topping with a cookie cobbler crust. This delicious dessert is crowned with vanilla bean ice cream and my Biscoff Caramel Sauce. The final result is a decadent and memorable dessert!
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