recipe

Italian Apple Mascarpone Crumble Cake (Apple Sbriciolata)

Name: Italian Apple Mascarpone Crumble Cake (Apple Sbriciolata)
Total time: 50 min
Yield: 10-12
Ingredients: soft butter, 100 grams (8 tbsp); egg, 1; powdered sugar, 80 grams (1/2 cup); Yogurt, 150 grams (2/3 cup); vanilla extract, 5 ml (1 tsp); Baking soda, 2 grams (1 tsp); all-purpose flour, 460 grams (3 5/8 cups); Mascarpone cheese, 300 grams (1 1/2 cup); eggs, 2; powdered sugar, 40 grams (3 tbsp); vanilla extract, 5 ml (1 tsp); cornstarch, 5 grams (1 tsp); Milk, 15 ml (1 tbsp); peeled and sliced apples, 3; Cinnamon, to taste

Total time: 50 mins.

Difficulty: Low

Serves: 10-12

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

for the pastry

soft butter

100 grams (8 tbsp)

egg

powdered sugar

80 grams (1/2 cup)

Yogurt

150 grams (2/3 cup)

vanilla extract

5 ml (1 tsp)

Baking soda

2 grams (1 tsp)

all-purpose flour

460 grams (3 5/8 cups)

for the cream

Mascarpone cheese

300 grams (1 1/2 cup)

eggs

powdered sugar

40 grams (3 tbsp)

vanilla extract

5 ml (1 tsp)

cornstarch

5 grams (1 tsp)

Milk

15 ml (1 tbsp)

peeled and sliced apples

Cinnamon

to taste

How to Make Apple Sbriciolata

Step 1

Mix soft butter and powdered sugar until smooth, then add egg, yogurt, and vanilla.

Step 2

Sprinkle in the baking soda and mix in the flour until a dough forms.

Step 3

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.