Today let’s prepare together a classic of homemade pastry: the crumble cake with cream and jam! An easy recipe for a delicious dessert that everyone will love!
The crumble tart with cream and jam is a shortcrust pastry cake, simple to make and oh-so delicious. It’s filled with a delicate cream and a layer of blueberry jam.
Covered with crumbs of dough and baked in the oven. At the cut, the crumble captures you with two consistencies and two fillings! The surface is crunchy and intriguing, while the filling is creamy and rich, and inside, cream and jam blend into one embrace.
The crumble cake is a delicious dessert for breakfast (or an afternoon snack) that releases an enveloping scent throughout the kitchen!
Perfect for those looking for an easy dessert to prepare but with an unmistakable flavor. Besides, the crumble cake can be filled in a thousand ways.
With jam or various preserves, creams or fresh fruit.
The crunchy texture combined with the creaminess of the cream and the fruity taste of the blueberry jam make this dessert truly special!
Ready to get your hands in dough to make this traditional recipe? Let’s discover together all the steps, tips, and step-by-step photos to prepare a perfect crumble cake.
Meanwhile, I also recommend:
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups cups whole milk (fresh)
- 3 egg yolks (from medium eggs)
- 1 lemon (grated zest)
- 1/3 cup oz sugar
- 1/4 cup oz cornstarch
- 2 1/2 cups cups all-purpose flour
- 1 egg (whole medium)
- 1/2 cup oz sugar
- 1/2 cup oz butter
- 1 tsp tsp baking powder
- lemon zest
- 1 jar blueberry jam (about 1 1/4 cups)
Tools
- Saucepan
- Bowls
- Spatula
- Cake Pan
- Whisk
- Sieve
- Grater
Steps
Since the cream needs to rest a bit before putting it into the crumble, let’s get ahead and prepare it!
Pour the whole milk into a non-stick saucepan, add the zest of half a lemon, and put it on the heat at low flame.
In a bowl, vigorously beat the medium egg yolks with the sugar using a whisk.
When you have obtained a nice fluffy and light mixture, add the cornstarch (or all-purpose flour).
Grate the other half of the lemon inside and mix.As soon as the milk is slightly warm, NOT boiling, pour it over the beaten egg mixture.
Quickly mix with the whisk and then pour everything back into the saucepan.
Return to the heat at medium-low and stir continuously until the cream thickens.As soon as it begins to “puff,” turn off the heat and pour the cream into a glass bowl if possible.
Cover the custard with cling film in contact and set aside.
While the cream cools, let’s prepare the crumble shortcrust in just a few steps!
In a bowl, place flour, baking powder, sugar, and a bit of grated lemon zest and mix.
Incorporate the cold butter in cubes and work quickly with your hands until it is absorbed by the dry ingredients.
Finally, add a whole medium egg and mix well until you get a crumbly dough. Set aside about a third of the crumbly mixture to cover the cake.
Take a pan (preferably with a removable ring) of 9.5-10 inches, line the bottom with parchment paper, and pour the rest of the mixture inside.
Spread it well with your hands over the entire surface without pressing it too much, leave it as it is.
Pour the blueberry jam (or another flavor if you prefer) and level it with a spatula or the back of a spoon.
Place the custard on top and spread it well. Take the reserved crumbly mixture and cover the entire surface.
All that’s left is to bake the crumble in a preheated static oven at 350°F for ABOUT 40 minutes.
Remember, the time varies from oven to oven, so always check.
When the surface is nicely golden, remove the crumble from the oven and let it COOL COMPLETELY before cutting it.
If you like, you can sprinkle the surface with powdered sugar.
Before enjoying the crumble with cream and jam, I recommend letting it rest for about three hours.
I hope I made your mouth water, but especially that you feel the urge to replicate it! Let me know if you try it ❤️
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Variants:
The beauty of the crumble is in its versatility! Here are some ideas to customize it:
Change the jam: instead of blueberries, you can use strawberry, apricot, peach, cherry, or citrus jam for a different touch.
Add fresh fruit: If you prefer, you can add seasonal fresh fruit to the cream or the jam, like mixed berries, peach, or apricot slices.
Chocolate cream: For chocolate lovers, replace some of the milk in the cream with melted dark chocolate for a chocolate cream crumble.
Lemon/Orange Cream: Intensify the citrus flavor by adding more lemon or orange zest, or even filtered juice, to the cream.
Cocoa Shortcrust: For a darker base and a more intense flavor, you can replace some of the flour in the crumble with unsweetened cocoa powder.
Nuts: Add chopped almonds, walnuts, or hazelnuts to the crumble dough for extra crunchiness and a richer flavor.
Vanilla Aroma: If you don’t like lemon, you can flavor both the cream and the crumble dough with vanilla (extract or pod).
FAQ (Questions and Answers)
Can I prepare the crumble dough in advance?
Yes, you can prepare the dough in advance and store it in the refrigerator wrapped in plastic wrap for 1-2 days. Before using it, let it sit at room temperature for a few minutes to make it slightly more workable.
Can I use a different jam than blueberries?
Absolutely yes! The beauty of the crumble is that it lends itself to endless variations. You can use your favorite jam: strawberries, apricots, cherries, oranges, or any other flavor.
Can the crumble be frozen?
I do not recommend freezing the crumble already filled with cream, as the custard might alter its consistency upon thawing. However, you can freeze the base dough of the crumble, well wrapped, for about a month. Thaw it in the refrigerator before use.
How do I know if the crumble is cooked?
The crumble is cooked when the surface is beautifully golden and the edges appear well-cooked and crunchy. If the center still seems too soft, you can continue baking for a few more minutes, possibly covering the surface with aluminum foil if it gets too dark.
How to store the crumble?
The crumble with cream and jam is best kept in the refrigerator due to the presence of custard.
If the outside temperature is not too high, you can keep it out for about a day, covered with plastic wrap or under a cake dome.
The best solution is to store it in an airtight container in the refrigerator. This way, it will stay fresh and fragrant for 3-4 days. Before serving, you can let it come to room temperature for 15-20 minutes to slightly warm it up and better appreciate its flavors.
I do not recommend freezing because the custard might lose its consistency. You can optionally freeze only the crumble dough, well wrapped in plastic, for about 1 month. When you want to use it, thaw it in the refrigerator and proceed with the recipe.
