• 2 apples, not too tart.
• 80 g Lotus Biscoff crumble.
• Butter or margarine.
• A pinch of ground cinnamon.
• 6 scoops of vanilla ice cream.
- Peel the apples and cut them into chunks.
- Heat a knob of butter or margarine in a pan or wok. Fry the apples briefly over a high heat. Season with cinnamon at the end.
- Put the vanilla ice cream into 4 small bowls or dishes. Place the hot apples on top and finish with the Biscoff crumbs.