The gluten-free crumble cake is a dessert made with natural flours and without added starches. The crumble cake is a dessert inspired by the Mantuan sbrisolona, a traditional country cake, which was meant to be broken by hand and then 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
- 7/8 cups gluten-free corn flour (fioretto)
- 1/3 cups sugar
- 7/16 cups almond flour (gluten-free)
- 1/2 cups almonds
- 1/4 cups sunflower seed oil (or 80 g of butter)
- 1 vanilla pods
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, leaving 5-6 aside for decoration.
In a bowl, whisk the eggs with the sugar and vanilla seeds. Add the oil and mix well until smooth. Add all the flours and chopped almonds.
Form a dough and wrap it in cling film. Let it rest in the fridge for a couple of hours.
In a 9-inch pan, crumble half of the prepared dough. Fill with jam and cover with the remaining dough, always crumbling it. Bake in a preheated static oven at 356°F for 35-40 minutes.
Remove from the oven and let cool. Take it out of the pan and place it on a plate.
It keeps for 5-6 days in a dessert container.
Tips
For the butter version, pour all the flours and the butter in pieces into a bowl. Rub the flours with the butter between your hands. Add the eggs, sugar, and vanilla. Knead and also add the almond pieces. Form a dough and wrap it in cling film. Let it rest in the fridge for a couple of hours.
In a 9-inch pan, crumble half of the prepared dough. Fill with jam and cover with the remaining dough, always crumbling it. Bake in a preheated static oven at 356°F for 35-40 minutes.
Remove from the oven and let cool. Take it out of the pan and place it on a plate.
It keeps for 5-6 days in a dessert container.
For the butter version, pour all the flours and the butter in pieces into a bowl. Rub the flours with the butter between your hands. Add the eggs, sugar, and vanilla. Knead and also add the almond pieces. Form a dough and wrap it in cling film. Let it rest in the fridge for a couple of hours.
In a 9-inch pan, crumble half of the prepared dough. Fill with jam and cover with the remaining dough, always crumbling it. Bake in a preheated static oven at 356°F for 35-40 minutes.
Remove from the oven and let cool. Take it out of the pan and place it on a plate.
It keeps for 5-6 days in a dessert container.
For the butter version, pour all the flours and the butter in pieces into a bowl. Rub the flours with the butter between your hands. Add the eggs, sugar, and vanilla. Knead and also add the almond pieces. Form a dough and wrap it in cling film. Let it rest in the fridge for a couple of hours.
In a 9-inch pan, crumble half of the prepared dough. Fill with jam and cover with the remaining dough, always crumbling it. Bake in a preheated static oven at 356°F for 35-40 minutes.
Remove from the oven and let cool. Take it out of the pan and place it on a plate.
It keeps for 5-6 days in a dessert container.
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