Apple Cranberry Crumb Cake: Torta Sbriciolata

Apple Cranberry Crumble Cake with a slice cut off.

Apple Cranberry Crumb Cake: Torta Sbriciolata

This Apple Cranberry Crumble cake celebrates a seasonal duo combination that’s revisited in the classic Torta Sbriciolata. It brings together tender apples and tart cranberries cradled inside a crumbly pastry crust, making it uncomplicated and deliciously inviting.

Course Dessert

Cuisine Italian

Keyword Apple Cranberry Crumb Cake, Torta Sbriciolata

Prep Time 45

Cook Time 45

Servings

Calories 410kcal

Equipment

1 9 inch tart tin with removable bottom
Food Processor

Ingredients

For the Apple Cranberry Filling

4 cups diced apples
1 cup cranberries
1/3 cup granulated sugar
1/3 cup brown sugar packed
1 ½ teaspoon cinnamon
3 tablespoons lemon juice freshly squeezed

For the Crumbly Pastry Crust

1 cup sliced almonds
1/4 cup granulated sugar
1 ½ cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup butter
1 large whole egg
1 egg yolk
lemon zest from a small lemon
3 dry amaretti cookies crushed, to sprinkle over the bottom layer of the crostata dough
powdered sugar for dusting

Instructions

For the Apple Cranberry Filling

Place all the ingredients for the apple and cranberry filling in a medium-sized pan.
Heat on medium and bring the mixture to a gentle simmer.
Once the mixture starts to bubble, reduce the heat to low and cook for about 8 to 10 minutes. Or until the apples have softened, the cranberries burst, and the juices have thickened.
Set aside to cool while you prepare the crostata dough.

For the Crumbly Pastry Crust

Combine the sliced almonds and sugar in a food processor and pulse until fine in texture.
Sift together the flour, baking powder and salt in a medium-sized bowl.
Add the sifted flour mixture and the butter to the nut and sugar mixture in the food processor.
Pulse together until you get a very crumbly mixture.
Add the egg, egg yolk, lemon zest and pulse until large clumps form.
Next, transfer the pastry dough onto a work surface and knead it into a cohesive ball.
Grease a 9-inch round tart tin with a removable bottom.
Using your fingers, press in approximately 2/3 of the crumbly pastry over the bottom and up the sides of the tart tin.
Sprinkle the bottom crust with the crushed, dry amaretti cookies.
Spread the apple cranberry mixture evenly over the bottom layer.
Crumble the remaining pastry dough over the filling.
Bake in a preheated oven at 350°F for approximately 40 minutes.
Transfer onto a cooling rack and dust with powdered sugar before serving.

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