The crumble with ricotta and hazelnut cream is one of my signature dishes: it always receives great success whenever I propose it. It’s composed of two crunchy layers of crumbled shortcrust pastry enclosing a soft and tasty filling: ricotta and hazelnut cream.
Also try:
Crumble with peanut butter and cherry jam
Crumble with peach cream
Crumble with pistachio cream and chocolate
Crumble with apple and panettone
Check out the collection:
Recipes with Nutella
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 1/4 cups ricotta
- 1/3 cup hazelnut spread
- 1/3 cup powdered sugar
Tools
- Tart Pan
Instructions
To make the crumble with ricotta and hazelnut cream, sift the flour together with the baking powder in a bowl.
Then add the cold, diced butter and the vanilla extract. With your hands (or with a mixer), start kneading to get the classic sandy texture.
Then add the sugar and the egg, continue kneading to mix the ingredients well, ensuring the mixture is crumbly and not forming a dough.
Drain the ricotta and transfer it to a bowl where powdered sugar and hazelnut spread should be added. Stir with a spoon until a smooth cream is obtained.
Line a pan (9.5 inches) with parchment paper and pour half of the crumble mixture on the bottom, pressing it lightly with your hands.
Then pour the ricotta and hazelnut cream mixture, spreading it evenly with the help of a spoon. Cover with the remaining crumbs, thoroughly covering all the filling.
Bake in a preheated oven at 350°F for 30-40 minutes, until golden brown and ensuring the bottom is nicely cooked.
If the bottom is not yet cooked while the surface is golden, cover the crumble with aluminum foil and continue baking. Once ready, remove from oven and let it cool. Enjoy!
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