Greedy and crumbly, the apple sbrisolona it is a very easy dessert to make. The classic elements of a scented tart but in version crumbled. A quick recipe for breakfast and snack or as a simple dessert together with whipped cream.
Ingrediants
- 350 g of flour 00
- 150 g of granulated sugar
- 1 whole egg
- 2 egg yolks
- 150 g of butter
- 1 teaspoon of baking powder
FOR THE SHORT PASTRY:
- salt
- 3 rennet apples
- 2 tablespoons of granulated sugar
- the grated zest of 1 lemon
- 1 teaspoon of cinnamon powder
FOR THE STUFFING:
The ingredients are those of the most classic grandma’s apple tart: shortcrust pastry, cooked apples and a pinch of cinnamon, but to make the apple sbrisolona no need to roll out the dough. There recipe it is indeed even more easy: large crumbs of shortcrust pastry make up the crumbly shell that holds a soft and fragrant filling.
A simple dessert, therefore, and quick to prepare, good as a snack but also for dessert, perhaps served with whipped cream or custard.
The cakes in the form of crumbled they are a fanciful middle ground between one pie it’s a crumble and you can prepare as many as the favorite tastes of each. Some super gluttonous examples are the Nutella crumbling, the ricotta crumb cake and the no-cooking strawberry crumbling that does not require the use of the oven.
OTHER DELICIOUS RECIPES: Apple crumble cheesecake, Sant’Orfeo apple pie, Viennese apple pie, Apple pie
How to prepare: Apple sbrisolona
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
60 min
- Resting place
- in the fridge
- Rest time
-
30 min
- Portions
-
8
How to prepare: Apple sbrisolona
To prepare the apple sbrisolona, first peel the fruits and cut them into cubes. Sauté them in a non-stick pan with the sugar, grated lemon zest and cinnamon for 15 minutes or until cooked and dry. Allow to cool while you prepare the shortcrust pastry: in the bowl of the planetary mixer, work the cold butter into cubes with the granulated sugar with the whisk at low speed.
Add the yolks and egg with a pinch of salt, followed by the flour and baking powder. Work everything until you get a homogeneous paste. You can of course also knead by hand.
Form a loaf and let it rest in the refrigerator for 30 minutes. After this time, divide the dough in half, keeping the remainder in the refrigerator, and crumble it with your hands, distributing it on the bottom of a greased and floured 22 cm diameter springform pan. Flatten everything in a not too regular way so as to compose both the base and at least 1-2 cm of edge.
Place the apples inside the shortcrust pastry shell at room temperature and cover with the remaining shortcrust pastry always crumbling it with your hands. Bake in a preheated oven at 180 ° for about 40-45 minutes or until the pasta is golden brown.
Remove the apple sbrisolona from the oven and let it cool completely before serving.
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