Wednesday, April 14, 2021

Apple Crumble Tart (Sbriciolata di Mele)

Easy-to-make, quick and oh-so delicious apple crumble tart

For all those times you crave homemade apple pie but don't quite have the patience nor time to make one, here is the perfect solution for you!

This crumble tart has the same delicious soft apple pieces, the same cozy cinnamon aroma, and the same buttery and crunchy (but not flaky) topping as apple pie. 
BUT it only requires 15 minutes of your time (and the majority is taken by peeling the apples!) and no special baking skills whatsoever (seriously, anyone can do this one). 
AND voila': a big fat slice of this can be on your plate in no more than an hour! 
Honestly, it doesn't get much better than this!
For this recipe I cut the apples in cubes and them let simmer with a little lemon juice, cinnamon and sugar while I make the dough. 
You are welcome to skip this step if you are in a hurry, but I do like the caramelized taste of the apples and denser juice. 
For the dough (similar to pasta frolla), I use my food processor which makes things super fast. If you don't have one, you can always do the same steps by hand, place the ingredients in a large bowl, and cut the cold butter in small pieces into the flour mixture, with the round tip of a knife or a pastry cutter. 
As simple as that!

Which apple should you use for this recipe:

When it comes to baking, choosing the right type of apple can make all the difference in the world to the flavor and texture of your baked goods. 
While there are countless apple varieties to choose from, some are better suited for baking than others. 
Granny Smith apples, with their tart and crisp flesh, are a top choice for many bakers. Their tartness adds a wonderful contrast to sweet desserts like pies and crumbles, and their firm texture holds up well during baking, preventing them from turning mushy. 
Another favorite of mine for baking, with a crispy flesh that holds it's shape when baking and won't turn out mushy is Pink Lady apples.

If you're looking for a sweeter option, Honeycrisp or Fuji apples can also be excellent choices, imparting a pleasant sweetness and juiciness to your baked treats. 

How to store this apple crumble tart:

After you've enjoyed a slice (or more!!) of this apple crumble tart, follow these simple steps to store it effectively. 

First, allow the tart to cool completely to room temperature. Then, store it in an airtight container, or cover it tightly with plastic wrap or aluminum foil, ensuring that it's airtight to prevent moisture loss and maintain its texture. This will keep it fresh for four to 5 days. 
If you like to reheat it, simply pop it in the oven for a few minutes to restore its delightful warmth and crispness. 

And don't forget - it tastes amazing served warm with a big scoop of ice cream! 
Ready to try it too?!? Enjoy!

Apple Crumble Tart (Sbriciolata di Mele)

Apple Crumble Tart (Sbriciolata di Mele)

a 10 or 11 inches tart, 8 servings
Manuela Mazzocco
Prep time
15 Min
Cook time
45 Min
Total time
1 Hour
Easy-to-make, quick and so delicious apple crumble tart


  • 3 large apples
  • 1/4 cup (50 gr) light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 lemon, juice
  • 3 cup (375 gr) all-purpose flour
  • 3/4 cup (150 gr) sugar
  • 1 teaspoon baking powder
  • a pinch salt
  • 8oz (225 gr) unsalted butter, cold
  • 1 egg
  • powdered sugar to decorate


  1. Preheat the oven to 350F (180C). Peel and cut the apples in small cubes.
  2. Add the apples to a skillet with the brown sugar, lemon juice, and cinnamon. Cook for about 5 minutes over medium heat while you prepare the dough.
  3. In a food processor, add the flour, regular sugar, baking powder and salt. Mix to combine.
  4. Add the butter (cold from the fridge and cut in cubes), and the egg. Pulse until the dough starts to come together in a crumbly dough.
  5. Line a 10 or 11 inches round tart pan with parchment paper or grease with butter. Add a little over half of the dough on the bottom and press down gently with a spoon or the bottom of a measuring cup.
  6. Top with the cooked apples, leaving free a 1/2 inch edge. Top with the remaining dough, pinching it in pieces between two fingers.
  7. Bake at 350F for about 45 minutes, until lightly golden on top and a the edges. Sprinkle with powdered sugar and enjoy!
Did you make this recipe?
Tag @cookwithmanuela on instagram and hashtag it #cookwithmanuela
Created using The Recipes Generator

No comments:

Post a Comment