Serves 2:

• 2 apples, not too tart.
• 80 g Lotus Biscoff crumble.
• Butter or margarine.
• A pinch of ground cinnamon.
• 6 scoops of vanilla ice cream.


  1. Peel the apples and cut them into chunks. 
  2. 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.
  3. Put the vanilla ice cream into 4 small bowls or dishes. Place the hot apples on top and finish with the Biscoff crumbs.


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