The Crumble Cake with Apples and Jam is a truly exquisite dessert! Easy and quick to prepare. A dessert perfect for any season, especially autumn one. It has a dual texture, crunchy on the outside and creamy inside. Today I propose it with apples and jam, a real treat! It seems like a tart but it is not. Unlike the classic shortcrust pastry, the sbrisolona, as the name suggests, tends to crumble a bit when cut. It’s a healthy, genuine, and delicious dessert perfect for any occasion. Great to start the day well. Perfect as a dessert after a meal. For example, we can serve it during Sunday lunch. The filling consists of a generous layer of apricot jam. Lots and lots of apples cut into small cubes. All covered with crumble that will make the surface crunchy. The smell of butter and apples that emanates during cooking is truly incredible! A pantry dessert that keeps for days but ends much sooner! Try also the version with apples and cream. Not a fan of apples? Replace them with pears and chocolate chips. Don’t like fruit in desserts? Here’s the Nutella Crumble Cake, it’s irresistible! Or in classic version with jam. There’s also the Christmas one with ricotta and raspberry jam. For those who love no-bake desserts, here’s the cold version with lemon cream and amaretti.
Did you know there’s also a savory version of the crumble? Read here:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 8 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12.3 oz all-purpose flour
- 3.5 oz sugar
- 3.5 oz butter
- 2 eggs (medium, whole)
- Half packet baking powder for desserts
- q.s. lemon zest
- 10.5 oz apricot jam (or flavor of your choice)
- 2 apples (weight with peel 430 grams)
- 1 tbsp limoncello (only if you like it)
- 2 tsp sugar
- Half lemon (juice)
- 1 tsp ground cinnamon
Tools
- Spatula
- 2 Bowls
- Springform Pan
- Grater
- Citrus Juicer
Steps
Let’s start with the apples. Wash them, peel them, cut them into small cubes and place them in a bowl.
Add a teaspoon of ground cinnamon, the juice of half a lemon, and one tablespoon of limoncello (only if you like).
A couple of teaspoons of sugar, mix, and let it flavor.
In another bowl, pour all the dry ingredients, all-purpose flour, sugar, and baking powder for desserts.
Grate some lemon zest and add the slightly softened butter (just take it out of the fridge half an hour before).
With your hands, mix the butter to absorb it into the flour and make the mixture crumbly.
Finally, incorporate two medium whole eggs and mix well with a spoon.
Then continue working the dough with your hands to make the liquids absorb the dry ingredients.
Please, DO NOT press the mixture, you just need to crumble it between your hands.
At this point, line a pan (24 cm better if springform) with a sheet of parchment paper.
Pour more than half of the crumbled mixture into the bottom, leaving the rest aside.
With your hands, distribute the mixture evenly WITHOUT PRESSING IT DOWN.
Fill with apricot jam (or peach, orange, etc.) using a teaspoon.
On top, arrange all the apples WELL DRAINED from the maceration liquid.
Distribute them over the entire surface gently pressing the apples with your hands.
Cover everything with the crumbs of the mixture set aside.
Finally, decorate with about 1 oz of almond flakes (you can also omit them, to your taste).
Finally, the apple crumble cake is ready to be baked!
Preheated static oven at 356°F (180°C) for about 45 minutes. The time varies from oven to oven.
As soon as the surface turns golden, remove from the oven and let cool before removing from the mold.
Then enjoy this delicate, enveloping, and delicious apple and jam crumble cake!
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