Ingredients
Equipment
Instructions
- Preheat and PreparePreheat oven to 180°C (350°F).Grease or line your springform or tart pan with parchment paper.
- Crumb DoughIn a large bowl, mix flour, sugar, baking powder, and salt.Add cold butter pieces. Rub in with your fingertips or a pastry cutter until mixture resembles coarse crumbs.Add egg and vanilla. Mix lightly until crumbly — don’t overwork it into a dough.Set aside ⅔ of the mixture for the base, and ⅓ for the top.
- Ricotta FillingIn a bowl, whisk or beat together ricotta, sugar, vanilla, lemon zest, and cornstarch (if using) until smooth and creamy.
- Assemble the SbriciolataPress ⅔ of the crumb dough lightly into the bottom of the prepared pan to form the base.Spread the ricotta mixture evenly over the base.Sprinkle the remaining crumb dough over the top — don’t press it down; keep it crumbly.
- BakeBake for 35–40 minutes, or until golden brown on top and set in the center.Let cool in the pan, then refrigerate for at least 1 hour for cleaner slices.
- ServeDust with powdered sugar before serving, if desired.Slice and serve chilled or at room temperature.
Notes
Drain the Ricotta Well:
If your ricotta is watery, let it drain in a fine sieve or cheesecloth-lined colander for at least 30 minutes. This prevents a soggy filling. Don’t Overmix the Crumble:
The texture should be crumbly, not smooth like cookie dough. Use your fingertips or a pastry cutter to incorporate the butter. Chill the Dough (Optional):
If your kitchen is warm, pop the crumble mixture into the fridge for 10–15 minutes to keep the butter cold and the texture crumbly. Use Cold Butter:
Cold, cubed butter is essential for creating the classic crumbly texture — soft butter will lead to a dense base. Let It Cool Completely:
The cake firms up as it cools, making it easier to slice or break into rustic chunks.
If your ricotta is watery, let it drain in a fine sieve or cheesecloth-lined colander for at least 30 minutes. This prevents a soggy filling. Don’t Overmix the Crumble:
The texture should be crumbly, not smooth like cookie dough. Use your fingertips or a pastry cutter to incorporate the butter. Chill the Dough (Optional):
If your kitchen is warm, pop the crumble mixture into the fridge for 10–15 minutes to keep the butter cold and the texture crumbly. Use Cold Butter:
Cold, cubed butter is essential for creating the classic crumbly texture — soft butter will lead to a dense base. Let It Cool Completely:
The cake firms up as it cools, making it easier to slice or break into rustic chunks.