Like so many wonderful recipes, this cake with an unusual name comes from sunny Italy. The term "Sbriciolata" derives from "briciola," which translates to "crumb" in Italian – a perfect description for this delicate, moist cake made from sandy crumbs. The cake's perfect partner is a fruit filling: strawberry, cherry curd, but most often apple.
Fall Baking Delight: Irresistible Apple Sbriciolata
Ingredients
For the dough:
- Wheat flour – 300 gr.
- Sugar – 130 gr.
- Butter (room temperature) – 120 gr.
- Eggs – 1 pc. (large)
- Baking powder – 1 tsp
For filling:
- Apples – 4 pcs.
- Sugar – 80 gr.
- Lemon juice – from half a lemon
Cooking method
- Start with the dough – it's incredibly easy. Combine all the dough ingredients and rub them together with your hands until you get crumbs.
- Now move on to the filling. Peel the apples, cut them into cubes or thin slices, then simmer in a pan with sugar and lemon juice. Let them cool.
- Line the bottom of your baking pan with parchment paper. Spread half of the crumb mixture into the pan, forming small edges. Then add the filling, after draining off any excess juice.
- Cover the filling with the remaining crumbs.
- Preheat your oven to 180°C. Bake the Sbriciolata for 35–45 minutes. Allow it to cool slightly before serving.
Irresistible Apple Sbriciolata for Fall
Bon Appetit!
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