Peach Crumble Cake

17/11/2023

Peach crumble cake is a delicious summer dessert. Here is the recipe to make it with an all-Italian twist:

Ingredients

300 g of all-purpose flour
150 g of cold butter, cubed
150 g of sugar
1 whole egg
1 egg yolk
1 teaspoon of baking powder for sweets
A pinch of salt
Grated zest of 1 lemon
500 g of fresh peaches (or canned peaches if not in season)
Powdered sugar (for decoration)
A pinch of cinnamon (optional)

Preparation

In a large bowl, mix the flour with the sugar, baking powder, and a pinch of salt.
Add the cold butter in pieces and the grated lemon zest. Work the mixture with your fingertips until it turns into a sandy dough.
Make a well in the center and add the whole egg and egg yolk. Quickly knead until the dough is smooth.
Divide the dough into two parts, one slightly larger than the other, and wrap each in cling film. Refrigerate for at least 30 minutes.
In the meantime, wash the peaches, cut them in half, remove the pit, and then cut them into slices. If you wish, sprinkle the peach slices with some cinnamon.
Take the larger portion of the dough and spread it over the base of a baking tray lined with parchment paper, creating a slightly raised edge on the sides.
Arrange the peach slices on top of the dough base.
Crumble the rest of the dough with your hands and sprinkle it over the peaches to create the top layer.
Bake in a preheated oven at 180 °C for about 40-45 minutes or until the surface appears golden and crispy.
Allow to cool completely before dusting with powdered sugar and serving.

Curiosity

The “sbriciolata” gets its name from its crumbled topping, a mix between shortcrust pastry and the crumble typical of Anglo-Saxon desserts. This recipe combines the sweetness of peaches with the crunchiness of the crumble, making for a cake that is perfect for a snack or as a dessert served with a scoop of vanilla ice cream.

If you have dietary restrictions or preferences for different ingredients, let me know and I can adapt the recipe accordingly!