A single fork dive into this Apple Sbriciolata reveals a tender mascarpone cream with buttery pastry and crowned with soft apples. This is a dessert that behaves like a tart but celebrates the happy chaos of a crumble.
It’s comforting yet tidy enough for dinner parties, quick enough for a weeknight bake, and playful enough to win over kids who love to scoop and adults who appreciate good texture contrast. You can serve it warm with a spoonful of extra mascarpone or a scoop of vanilla ice cream and listen to arguments about who gets the last slice.
What is Apple Sbriciolata?
Sbriciolata is from the Italian sbriciolare, meaning “to crumble.” The base is a soft, not-too-sweet pastry that’s partially scattered over the filling so you get dough, cream, and fruit in every bite.
Historically, sbriciolate are home-baked treats, meant to use up simple ingredients and seasonal fruit. They’re beloved across Italian kitchens for their technique and rewarding texture.
Pro Tips for the Best Apple Sbriciolata
- Chill briefly if the dough feels too sticky. A 10–15-minute rest in the fridge makes it easier to handle while preserving the tender crumb.
- Combine the ingredients just until a cohesive dough forms to avoid developing gluten. You want tender crumbs, not a tough crust.
- Reserve the smaller dough portion to crumble on top, the contrast between a full base and scattered crumbs is the sbriciolata signature.
- Let it rest 20 minutes before slicing, as this helps the cream settle so slices are neat.
Frequently Asked Questions
Can I replace mascarpone in the cream?
Yes, equal parts cream cheese blended with a touch of heavy cream will mimic mascarpone’s texture and taste. Greek yogurt can be used for a lighter version, but it will change the flavor profile.
Do I need to peel the apples?
Peeling is recommended for a smoother, more classic texture in the filling, but leaving the peel on adds color, nutrients, and a touch of chew. If you keep the peel, use thin slices.
Can I Freeze Apple Sbriciolata?
Yes, fully baked sbriciolata freezes well. Cool completely, wrap tightly, or place in an airtight container and freeze for up to 2 months.
How to Store Apple Sbriciolata
Stored at room temperature and covered, it can last for up to 24 hours, but it is best enjoyed on the same day. If you want to refrigerate it, keep it covered for 3–4 days. Since the filling has eggs and mascarpone, refrigeration is recommended if not eaten quickly.
Ingredients
How to Make Apple Sbriciolata
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Mix soft butter and powdered sugar until smooth, then add egg, yogurt, and vanilla.
Mix soft butter and powdered sugar until smooth, then add egg, yogurt, and vanilla.
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Sprinkle in the baking soda and mix in the flour until a dough forms.
Sprinkle in the baking soda and mix in the flour until a dough forms.
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Divide the dough roughly into two portions, that is, about ⅔ for the base and ⅓ for crumbling on top. Press the larger dough portion evenly across the bottom and slightly up the sides to form a crust.
Divide the dough roughly into two portions, that is, about ⅔ for the base and ⅓ for crumbling on top. Press the larger dough portion evenly across the bottom and slightly up the sides to form a crust.
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In a medium bowl, whisk the mascarpone with eggs, powdered sugar, vanilla extract, cornstarch, and milk.
In a medium bowl, whisk the mascarpone with eggs, powdered sugar, vanilla extract, cornstarch, and milk.
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Pour the mascarpone filling into the pastry shell and add the apples. Sprinkle a light dusting of cinnamon, then crumble some dough over it.
Pour the mascarpone filling into the pastry shell and add the apples. Sprinkle a light dusting of cinnamon, then crumble some dough over it.
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Bake at 190°C/375°F for about 35 minutes.
Bake at 190°C/375°F for about 35 minutes.
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Slice and serve with a dusting of powdered sugar.
Slice and serve with a dusting of powdered sugar.
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