With the first strawberries found at the supermarket, I made this delicious and creamy strawberry and ricotta crumble, a real treat!
You need a 9-inch springform pan and the usual ingredients for the crumble dough and ricotta and strawberries for the filling, and the procedure is very simple!
Below the recipe, I’ll leave you other strawberry and ricotta recipes that you might like!
DELICIOUS STRAWBERRY AND RICOTTA CRUMBLE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 283.01 (Kcal)
- Carbohydrates 42.76 (g) of which sugars 20.88 (g)
- Proteins 7.85 (g)
- Fat 10.04 (g) of which saturated 6.11 (g)of which unsaturated 3.58 (g)
- Fibers 1.23 (g)
- Sodium 42.09 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 4 1/2 tbsp butter (soft)
- 1/2 cup sugar (sugar)
- 1 egg
- 1/3 packet baking powder
- 1 cup ricotta
- 1 egg
- 5 tbsp sugar
- to taste lemon zest (grated)
- to taste strawberries (I was generous, about 9 oz)
- to taste powdered sugar
Tools
- Pans
- Bowls
- Parchment papers
Steps
PREPARATION OF THE BASE DOUGH
For the strawberry and ricotta crumble simple and delicious dessert, I start by preparing the crumbs, so I put in the mixer or a bowl the sifted flour with the baking powder, sugar, soft butter, and the egg.
I start to knead forming coarse crumbs that I will use for the base and to add on top of the fresh fruit before baking the dessert.
I line the bottom of the pan with a 9-inch diameter springform pan with parchment paper and make a fairly thick and well-pressed layer with the flour etc. mixture.
I also put the dough a couple of inches on the sides of the pan; at least I preferred to do so to ensure the pastry shell comfortably contains the ricotta and strawberry filling.
PREPARATION OF THE FILLING
I wash and remove the stem from the strawberries, pat them dry with paper towels, and cut them into quarters or better into not too small pieces and lay them on the well-pressed and leveled dough in the 9-inch pan.
In a bowl, I quickly mix the ricotta with the sugar, the egg, and the grated lemon zest.
I put the cream on top of the strawberries, leveling everything well.
I FINISH THE RECIPE AND BAKE…
I now add the remaining crumbly dough and place it in a preheated oven at 350°F for about 35/40 minutes or depending on your appliance’s characteristics.
When cooking is finished, I let it cool completely in the oven, then I take it out, remove from the pan, and sprinkle with powdered sugar the strawberry and ricotta crumble, an easy and delicious recipe!
Are we ready for the taste test??
Enjoy your meal!
Annalisa
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