Cherry Sbriciolata

The Cherry Sbriciolata is a luscious dessert and quite simple to prepare. Here is the recipe for you with an Italian twist:

Ingredients

• 300 g of all-purpose flour
• 200 g of cold butter, cut into pieces
• 150 g of sugar
• 1 egg
• 1 yolk
• 1 teaspoon of baking powder
• 1 pinch of salt
• 400 g of pitted cherries
• 2 tablespoons of sugar (for the cherries)
• 1 tablespoon of cornstarch (for the cherries)
• Grated zest of 1 lemon (optional)
• Powdered sugar (for decoration)

Preparation

1. Start by preparing the crumbled base. In a bowl, add the flour, cold butter cut into pieces, sugar, whole egg, yolk, baking powder, and pinch of salt. Quickly work the mixture with your fingertips until you obtain a sandy consistency. Place in the refrigerator for 30 minutes.
2. Meanwhile, take care of the filling. In a pot, put the pitted cherries together with the 2 tablespoons of sugar, the cornstarch, and if you like, the grated lemon zest. Cook over medium heat for about 10 minutes, until you get a slightly thickened compote. Let cool.
3. Take part of the crumbled dough and distribute it on the bottom of a round baking pan (24 cm in diameter) lined with parchment paper, pressing lightly to create a compact base.
4. Pour the cooled cherry compote on top.
5. With the remaining crumbled dough, create large crumbs and distribute them over the cherry filling to cover everything.
6. Bake the sbriciolata in a preheated oven at 180 °C for about 40 minutes or until golden.
7. Let the sbriciolata cool completely before dusting it with powdered sugar.

There you have it, your Cherry Sbriciolata is ready to be enjoyed!

Curiosity

The sbriciolata, also known as crumble in other culinary traditions, gets its name from the typical “crumbled” topping that characterizes it. In Italy, it’s a beloved dessert for its simplicity and versatility, which allows using different types of fruit depending on the season.