Sbrisolona alle albicocche

Name: Sbrisolona alle albicocche
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: Type 00 flour 1 ½ cup; Corn flour 0.9 cup; Almonds raw 1 cup; Fine salt 2 tsp; Sugar ¾ cup; Vanilla bean 1; Lemon peel 1; Apricots semi-candied 7.1 oz; Egg yolks (about 2) 2 ¾ tbsp; Butter; Lard 2.8 oz

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Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Frau Knam

Apricot sbrisolona brings a slice of Lombardy right to your table, with roots deep in northern Italian traditions. This Italian crumb cake is about that unique crumbly texture—hard enough to break into rustic chunks, just like they do in Mantua. Really good stuff. The classic version mixes corn flour and raw almonds, but this updated apricot sbrisolona recipe goes further by tossing in semi-candied apricots. And those little bits? They turn every bite into something special—sweet, moist, and chewy against the crunchy, golden edges. Folks in Lombardy love sharing this over tea. To be honest, it’s easy to see why. You just pass the cake around, grab a handful, and no one's stressing about perfect slices. Seriously, break off a piece and enjoy that casual, family-style vibe.

This traditional Italian dessert is special because it’s unfussy and honest. For real. It is got that homespun feel, but the apricot twist gives it a fresh pop that makes it pretty memorable. The tender apricot bits mix with crunchy almonds and crispy cornmeal, so every mouthful is different—sometimes more nutty, sometimes fruity, always a bit rustic. People in Lombardy really really know the value of a good cornmeal cake. Especially when it’s made to share, and makes everyone linger a bit longer at the table. Whether you call it an apricot almond cake or just a crumbly Italian treat, this dessert brings everyone together. Pour some tea or coffee, serve in big, uneven pieces, and enjoy the real spirit of Italian hospitality.

With its golden color and honest flavors, this Italian delight feels like something straight from a country kitchen—designed to make you slow down and savor moments with friends and family. It’s not just a cake; it’s a celebration of easy joys, bringing warmth and happiness to any gathering. Which is great, right? I mean, who doesn't love that? It's all about the simple pleasures.

How to prepare Sbrisolona alle albicocche

To prepare the apricot crumble cake, start with the apricots, cutting them into not too small cubes 1. Extract the seeds from a vanilla pod 2 and set them aside. Take a large bowl and grate the lemon zest into it 3.

Add the all-purpose flour, corn flour 4, vanilla seeds from the pod 5, and coarsely chopped raw almonds 6.

Also add the sugar 7 and mix the dry ingredients with a whisk 8. Now add the apricots 9.

Also add the butter cubes 10, lard 11, and egg yolks 12.

Finally, add the salt 13 and start kneading first with a spatula and then with your hands 14. The mixture should not be perfectly smooth, but the ingredients should be well blended. Transfer the mixture into a previously greased and floured 9.5-inch mold 15.

Spread the crumbs well, without pressing them down 16. Bake in a preheated static oven at 338°F for 35-40 minutes 17. Once it is golden brown, remove it from the oven and sprinkle with a little granulated sugar 17. Let it cool, remove from the mold, and serve 18.

Storage

The apricot crumble cake can be stored at room temperature for 2-3 days.

Tip

You can also flavor the dough with a pinch of cinnamon!

If you prefer to replace the lard, you can use the same amount of butter.

For an extra touch, you can flavor the sugar used to sprinkle on the crumble cake with some lemon zest.

For the translation of some texts, artificial intelligence tools may have been used.

Sbrisolona alle albicocche

PRESENTATION

How to prepare Sbrisolona alle albicocche

Storage

Tip

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