The gluten-free crumble cake is a dessert made with natural flours and without added starches. The crumble cake is inspired by the Mantuan sbrisolona, a traditional peasant cake meant to be broken by hand and soaked in grappa. I offer you both the classic version with butter and the lactose-free version.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 1 1/4 cups gluten-free whole grain rice flour
- 3/4 cup corn flour (gluten-free)
- 5 tbsp sugar
- 1/2 cup almond flour (gluten-free)
- 1/2 cup almonds
- 1/4 cup sunflower seed oil (or 1/3 cup of butter)
- 1 vanilla pod
Tools
- 1 Bowl
- 1 Tart Pan
- 1 Whisk
- 1 Knife
Steps
Open the vanilla pod and extract the seeds. Finely chop the almonds with a knife, setting aside 5-6 for decoration.
In a bowl, beat the eggs with the sugar and vanilla seeds using a whisk. Add the oil and mix well until smooth. Add all the flours and chopped almonds.
Form into a dough ball and wrap it in plastic wrap. Let it rest in the fridge for a couple of hours.
In a 9-inch diameter pan, crumble half of the prepared dough. Fill with jam and cover with the remaining dough, crumbling it over the top. Bake in a preheated static oven at 350°F for 35-40 minutes.
Remove from oven and let cool. Remove from the pan and place on a plate.
It keeps for 5-6 days in a cake container.
Tips
For the butter version, place all the flours and the butter in small pieces in a bowl. Rub the flour with the butter between your hands. Add the eggs, sugar, and vanilla. Knead and also add the chopped almonds. Form into a dough ball and wrap it in plastic wrap. Let it rest in the fridge for a couple of hours.
In a 9-inch diameter pan, crumble half of the prepared dough. Fill with jam and cover with the remaining dough, crumbling it over the top. Bake in a preheated static oven at 350°F for 35-40 minutes.
Remove from oven and let cool. Remove from the pan and place on a plate.
It keeps for 5-6 days in a cake container.
For the butter version, place all the flours and the butter in small pieces in a bowl. Rub the flour with the butter between your hands. Add the eggs, sugar, and vanilla. Knead and also add the chopped almonds. Form into a dough ball and wrap it in plastic wrap. Let it rest in the fridge for a couple of hours.
In a 9-inch diameter pan, crumble half of the prepared dough. Fill with jam and cover with the remaining dough, crumbling it over the top. Bake in a preheated static oven at 350°F for 35-40 minutes.
Remove from oven and let cool. Remove from the pan and place on a plate.
It keeps for 5-6 days in a cake container.
For the butter version, place all the flours and the butter in small pieces in a bowl. Rub the flour with the butter between your hands. Add the eggs, sugar, and vanilla. Knead and also add the chopped almonds. Form into a dough ball and wrap it in plastic wrap. Let it rest in the fridge for a couple of hours.
In a 9-inch diameter pan, crumble half of the prepared dough. Fill with jam and cover with the remaining dough, crumbling it over the top. Bake in a preheated static oven at 350°F for 35-40 minutes.
Remove from oven and let cool. Remove from the pan and place on a plate.
It keeps for 5-6 days in a cake container.
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