Crumble Cake with cookies and strawberry jam, an incredibly easy dessert to make, a great idea to use up some broken cookies.
And then all you need is a bowl and a fork, and the crumble cake is ready in no time.
This recipe is really easy to make, even for those who are not experts in making desserts, because it doesn’t need any special techniques, and you can use the cookies you prefer.
I chose a mix of hazelnut and egg cookies to add a bit of color to the base dough.
Read here the version with orange marmalade and amaretti.
We start from the dough of my soft cookies, which you can find in many versions on the blog, and then proceed by adding the ingredients you prefer.
You can also replace the jam with marmalades or spreads, to make the dessert even more delightful for you and your guests.
Below you will find the collection of my soft cookies.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8-inch pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 3.4 tbsp sunflower seed oil
- 2.7 tbsp water (at room temperature)
- 0.6 cup sugar
- 1 egg
- 10.6 oz strawberry jam
- to taste powdered sugar
- 1.4 oz cookies (to taste)
Tools
- 1 Bowl
- 1 Fork
- 1 Parchment paper
- 1 Pan
- 1 Spoon
Steps
To make the Crumble Cake with cookies and strawberry jam, put all the dry ingredients in a bowl.
Start with the flour, add the baking powder and sugar, and quickly mix with a fork.
Add the coarsely crumbled cookies.
Mix again, then pour in the egg, water, and sunflower seed oil.
Stir with the fork until you get a crumbly mixture.
For optimal results, knead the dough by hand towards the end.
When it is no longer sticky and the dry ingredients have absorbed all the liquid, it’s ready to be spread in the pan.
Believe me, it’s easier to do than to explain.
Line an 8-inch pan with parchment paper.
Alternatively, you can grease and flour it.
Use half of the dough to create the base of the crumble, compacting it with your hands.
The base should be about 0.4 inches high.
Now form the edges, about 0.8 inches high, placing a little dough at a time on the base and gently compacting it.
Level it with a rolling pin. Put any excess back in the bowl.
Spread the jam over the base of the crumble, filling all the gaps, level it, and cover with the remaining dough.
Also compact the surface with your hands gently, without pressing too hard.
Bake in a preheated ventilated oven at 350°F for 35 minutes.
Remove and let it cool well before taking it out of the pan.
Decorate with powdered sugar if desired and enjoy.
