Cherry Sbriciolata is a rustic beauty and is the kind of dessert that doesn’t need perfect edges or fancy frosting to win you over. With its buttery crumbles and bursts of juicy cherries, this dessert is ridiculously easy to make and requires no pastry-chef skills.
That’s Cherry Sbriciolata, a rustic Italian dessert whose name literally means “crumbled,” because perfection, in this case, comes in deliciously messy form. It is perfect for a lazy afternoon snack, a dinner party finale, or breakfast with coffee.
What is Cherry Sbriciolata?
Sbriciolata is an Italian crumb cake that is made by loosely crumbling a buttery dough for both the base and topping, sandwiching a generous layer of fruit in between, and in this case, sweet and slightly tart cherries.
The beauty of sbriciolata lies in its imperfection, it’s supposed to look like something straight out of a countryside kitchen. While it’s often made with ricotta or jam, using fresh cherries gives it a juicy twist that bursts with summer flavor.
Pro Tips for the Best Cherry Sbriciolata
- Keep your butter chilled before adding it to the flour. It’s what makes the crumbs light and irresistible.
- Don’t overwork the dough. You’re not kneading bread; you want sandy, crumbly clumps. Overmixing will make it dense.
- Let it cool a bit before slicing so the cherries set and don’t slide away like tiny rebels.
- A sprinkle of ground almonds or almond extract in the dough pairs beautifully with cherries.
Frequently Asked Questions
Can I use frozen cherries?
Yes! Just thaw and drain them well to avoid excess liquid making your base soggy.
Do I need to pit the cherries?
Absolutely. Unless you want your guests to experience a surprise dental challenge, pit them before baking.
Can I replace cherries with another fruit?
Definitely, berries, peaches, or plums work wonderfully. Just adjust the sugar depending on the fruit’s sweetness.
Why is my sbriciolata too dry?
You might have overbaked it or used too much flour. Keep an eye on it in the oven and measure ingredients precisely.
How to Store Cherry Sbriciolata
Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days.
You can also freeze Cherry Sbriciolata by wrapping the fully cooled cake in cling film and then foil. Freeze for up to 2 months, thaw in the fridge and bring to room temperature before serving.
Ingredients
How to Make Cherry Sbriciolata
In a large mixing bowl, combine flour, sugar, salt, baking powder, and lemon zest. Add the cold butter, cut into cubes and rub it into the flour with your fingertips until you get a crumbly, sandy texture. Resist the urge to press it into a dough. Crack in the eggs and mix gently.
In a large mixing bowl, combine flour, sugar, salt, baking powder, and lemon zest. Add the cold butter, cut into cubes and rub it into the flour with your fingertips until you get a crumbly, sandy texture. Resist the urge to press it into a dough. Crack in the eggs and mix gently.
Grease a baking tray and press half of your crumbly mixture into it, forming a compact, even layer. Then use a fork to make holes into the base of your pie.
Grease a baking tray and press half of your crumbly mixture into it, forming a compact, even layer. Then use a fork to make holes into the base of your pie.
Spread the pitted cherries evenly over the base. No need to overthink the pattern, just scatter them like joyful confetti. Sprinkle the remaining crumble mixture over the cherries, letting some of the fruit peek through for that tempting “I’m here” look. Top with a few cherries before baking.
Spread the pitted cherries evenly over the base. No need to overthink the pattern, just scatter them like joyful confetti. Sprinkle the remaining crumble mixture over the cherries, letting some of the fruit peek through for that tempting “I’m here” look. Top with a few cherries before baking.
Bake in a preheated oven at 180°C (360°F) for about 30 minutes.
Bake in a preheated oven at 180°C (360°F) for about 30 minutes.
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