If you love rustic and fragrant desserts, the Jam Crumble Cake is a recipe that must be in your recipe book. Unlike the classic tart, here you don’t need to roll out the dough or worry about perfect edges: the beauty of this dessert lies in its irregular appearance and golden, crispy crumbs.
The contrast between the crumble crust and the soft heart of jam makes it the ideal choice for a genuine breakfast or a quick snack. It’s a versatile dessert that everyone loves and can be prepared in just a few minutes, perfect even for those with little skill with a rolling pin. Let’s discover together how to achieve the perfect texture. If you love crumbles, try the Crumble with lemon cream or the Crumble with mascarpone custard,
the Grandma’s Crumble or the Ricotta and Chocolate Crumble.
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OTHER CRUMBLES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the jam crumble cake
- 3 1/4 cups all-purpose flour
- 7 oz butter
- 1/2 cup sugar
- 2 eggs
- Half lemon zest (Grated)
- 1 pinch salt
- 7 oz jam
Steps for making the jam crumble cake
In a large bowl, place the cold butter cut into chunks and the flour. Start kneading quickly with your fingertips to avoid warming the fat too much. Add the eggs, sugar, salt, and grated lemon zest. Work the dough with your hands “pinching” it until you get large irregular crumbs without compacting it into a dough.
Line a 9.5-inch diameter pan with parchment paper. Pour about 3/4 of the crumbs into the bottom and press them lightly with your fingers to form the base and edges of the cake.
Pour the jam and spread it evenly over the base, leaving about an inch from the edge. Cover everything with the remaining crumbs, distributing them so the jam is almost completely hidden.
Bake in a static oven at 356°F for about 40-45 minutes, until the surface is well browned. Let the crumble cool completely before removing it from the pan to avoid breaking it.
Tips
The cold touch: If you have time, after creating the crumbs, put them in the fridge for 15 minutes before assembling the cake. This thermal shock will help the crumbs maintain their defined shape during baking, preventing them from flattening.
Choosing the right jam: For this recipe, it’s best to use a firm jam, not too liquid. If your jam is very runny, you can add a teaspoon of cornstarch to thicken it during baking.
Don’t press the topping too much: While the base must be compacted to support the cut, the top crumbs should be allowed to fall freely. This allows the heat to circulate and makes them super crunchy.
To achieve a super crunchy crumble, you can sprinkle a layer of breadcrumbs or crushed dry biscuits over the base before adding the jam: this will absorb the fruit’s moisture and keep the base very flaky!
Variants
Nutella Crumble: For chocolate lovers, replace the jam with hazelnut spread. In this case, microwave the spread for a few seconds to make it fluid and easy to spread without breaking the crumb base.
Addition of Nuts: Enrich the top crumbs with hazelnut or almond pieces. It will give an incredible toasted note that pairs perfectly with apricot jam.
Cocoa Dough: Replace 1/4 cup of flour with 1/4 cup of unsweetened cocoa. You’ll get a dark crumble perfect for filling with raspberry or strawberry jam.
Storage
At room temperature: The crumble keeps well under a glass dome for 3-4 days. Being a dry dessert, it doesn’t fear the heat as much as cream cakes do.
In the refrigerator: If you prefer a more compact and fresh texture (especially in summer), you can keep it in the fridge. The crust will become slightly harder but will still be delicious.
Freezing: You can freeze the already baked crumble sliced. It keeps for up to 2 months. Place it in a hot oven for a few minutes before serving to restore the crust’s fragrance.
In conclusion
The Jam Crumble Cake shows that you don’t need hours in the kitchen or complicated techniques to bring to the table a dessert that tastes homemade. With its irregular crust and that lemon scent filling the room, it’s the perfect recipe to prepare with kids or to whip up when you crave something delicious yet wholesome.
I hope you enjoy this rustic version as much as I do! Let me know in the comments which flavor of jam you chose for the filling: I love cherry, but I’m curious to find out your favorite combinations.
And if you try to recreate it at home, don’t forget to take a picture and tag me on social media or use the blog’s hashtag! There’s no greater joy for me than seeing my recipes come to life in your kitchens.
See you soon with the next idea!
Frequently Asked Questions
Why didn’t the crumble come out crunchy?
Probably the butter was too soft during processing. It’s essential to use cold butter straight from the fridge and work the dough quickly to avoid warming it with your hands.
Can I use homemade jam?
Of course! If it’s very liquid, I suggest heating it for a minute with a teaspoon of cornstarch before spreading it, so it won’t excessively wet the crust.
Can I substitute the butter?
Yes, you can use 3/4 cup of vegetable oil, but the texture will be more like a crunchy cookie than a traditional crust. In this case, add a pinch of baking powder.
Why did the crumbs on top merge together?
This happens if the dough was overworked or if the oven wasn’t hot enough. The thermal shock is what keeps the crumbs separate and defined.
