The Crumbly Pie Filled with Lemon Compote

Traditional Recipe and also with the Bimby
I prepared a fantastic snack, and we can even make it sugar-free.
Delicious, very quick, and easy to make.

It will only take you a few minutes, and the fragrance will fill the whole house.
I used my sugar-free lemon compote, but you can use any type among compotes, jams, or sweet spreadable creams, like chocolate or even pastry cream.
Among the ingredients, you will also find variations for flours and sugars.

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The Crumbly Pie Filled with Lemon Compote

Cost: Very economical
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

347.90 Kcal

calories per serving

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Energy 347.90 (Kcal)
Carbohydrates 59.76 (g) of which sugars 27.39 (g)
Proteins 5.09 (g)
Fat 11.24 (g) of which saturated 7.02 (g)of which unsaturated 3.98 (g)
Fibers 1.26 (g)
Sodium 20.18 (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

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10.5 oz all-purpose flour (or other low glycemic index flour, I use Fiberpasta)
3.5 oz butter (I use coconut butter at room temperature)
1 egg (at room temperature)
1 packet baking powder
2/3 cup sugar (or 90g erythritol or 30g stevia)
8.8 oz lemon marmalade (I use sugar-free lemon compote click)
1 lemon (organic)
A few leaves mint

The Crumbly Pie Filled with Lemon Compote

Tools

What we need to make

1 Mixer or the Bimby
1 Cake Pan springform pan 10 inches
1 Bowl

Steps

To make

We need to do a few things first for both preparation versions, either manually with a planetary mixer or with the Bimby
Take the butter out of the fridge so it becomes soft like an ointment
Preheat the oven to 356°F. Butter and flour a cake pan or cover it with parchment paper with a removable base (10 inches)
In a large bowl, place the all-purpose flour, or whichever you prefer, the butter, the egg, the baking powder, and the sugar, or the sweetener you chose, and mix without compacting the mixture, it should come out crumbly.
To do this, you need to gather the mixture between your hands and rub them together.
Transfer 2/3 of the crumbs to the bottom of the cake pan, spreading them evenly without pressing.
Spread the fruit compote on the bottom of the cake, covering it completely without reaching the edge,
and cover with the remaining crumbs. Transfer to the already hot oven and bake for 30 minutes (356°F).
Let the crumbly pie cool before removing it from the mold. Then place it on the serving plate.
Then decorate with lemon slices and mint leaves as you like.
Put into the bowl the all-purpose flour, butter, egg, baking powder, and sugar, mix: 10 sec./speed 5.
it will come out as a crumbly mixture.
Place 2/3 of the crumbs on the bottom of the cake pan, spreading them evenly without pressing.
spread the fruit compote on the bottom of the cake, covering it completely, but without reaching the edge,
and cover with the remaining crumbs.
Bake in a hot oven for 30 minutes (356°F).
Let the crumbly pie cool before removing it from the mold.
Decorate with lemon slices and mint leaves as you like.
Here is the crumbly pie filled with lemon compote ready.