Crumble with Ricotta and Jam

Name: Crumble with Ricotta and Jam
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: Type 00 flour 3 ¼ cups; Sugar ¾ cup; Butter ½ cup; Eggs medium 2; Baking powder 2 tsp; Vanilla extract 1 tsp; Cow's milk ricotta cheese 2 cups; Berry jam 0.625 cup; Sugar 0.4 cup; Vanilla extract 1 tsp

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Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 45 min
Serving: 6
Cost: Average

PRESENTATION

Ever had a slice of ricotta crumble cake? It's like a delicious trip straight to Central Italy. Really, it’s that good. Picture this: the outside’s got this crumbly, almost crispy bite, and then—boom!—inside, you find soft, creamy ricotta and sweet jam. The way it melds together as it bakes is seriously amazing. Folks in Tuscany and Umbria have their own spins. Some swap in Nutella or lemon cream instead of jam, but the classic ricotta and fruit marmellata combo is really, really comforting.

The mix of textures gets you—first the tender crumbs, then that cool, thick filling. This jam crumb cake is pretty simple, but that’s its charm. It’s nothing fancy, just honest flavors reminding many of Sunday mornings and family times.

And the aroma? Oh, it makes the house smell so, so good while it bakes. Kids love the soft, moist middle, plus how the jam turns a bit gooey under the crust. Some Italian families mix it up with apple or chocolate filling—which is great. You know why? Because the base dough is strong enough to hold everything without being heavy.

The Italian ricotta cake isn’t just for dessert—it's perfect with coffee or packed for a picnic. Plus, you’ll see it at local bakeries, usually with a dusting of sugar on top. Nice touch. The whole idea behind a good sbriciolata recipe is to keep things chill and use whatever jam you’ve got. Makes it easy to try new twists every time.

Honestly, it’s one of those desserts bringing up old memories but still feels just right when you’re craving something sweet and comforting. Whether you want a simple treat or feel like experimenting, this cake’s bound to become a household favorite. For sure.

INGREDIENTS

for the base (for a 9-inch diameter pan): Type 00 flour 3 ¼ cups (400 g); Sugar ¾ cup (150 g); Butter ½ cup (120 g); Eggs 2 - medium; Baking powder 2 tsp (8 g); Vanilla extract 1 tsp

for the filling: Cow's milk ricotta cheese 2 cups (500 g); Berry jam 0.625 cup (200 g); Sugar 0.4 cup (80 g); Vanilla extract 1 tsp

Preparation

How to prepare Crumble with Ricotta and Jam

To prepare the ricotta and jam crumble, first let the ricotta drain in a fine mesh strainer for 30 minutes. In the meantime, start preparing the base. In a bowl, pour the sugar, add the butter 1 and work with a hand mixer for a few minutes until you get a floury mixture 2. Then add the eggs and vanilla extract 3.

Work the mixture with a spatula 4, then add the all-purpose flour and the sifted baking powder 5. Mix first with a spatula 6.

Continue with your hands until you get large crumbs and set aside 7. Move on to the filling: in a bowl, put the sugar, ricotta, and vanilla extract 8, then work with the spatula; the result should be a homogeneous cream 9.

Line a 9-inch springform pan with parchment paper, distribute half of the dough inside 10 and compact it with your hands 11 until it completely covers the base of the pan 12.

Cover the base with half of the jam, leaving a border of about 0.5 inch 13, then also pour the ricotta cream 14. Finally, gently add the rest of the jam onto the cream 15.

Cover everything with the remaining dough 16 reaching the outer edge 17. Bake in a static oven at 350°F for 45 minutes, until the crumble is golden brown 18. Let it cool completely and remove it from the pan. The ricotta and jam crumble is ready to be enjoyed!