Pumpkin and Apple Sbriciolata

The pumpkin and apple sbriciolata is a delicious and comforting autumn dessert. Here’s how to prepare this dish.

Ingredients

• 300 g 00 flour
• 200 g cold butter, cubed
• 150 g sugar
• 1 egg
• 1 egg yolk
• 1 pinch of salt
• 1/2 packet baking powder
• 600 g pumpkin, already cleaned
• 2 apples
• 100 g brown sugar
• 1 teaspoon ground cinnamon
• Grated zest of 1 lemon
• 1 pinch of nutmeg

Preparation

1. Start by preparing the crumbly shortcrust pastry by mixing the flour with the cold butter until you get a grainy mixture. Then add the sugar, egg, egg yolk, pinch of salt, and baking powder. Combine everything without overworking it and form a dough, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
2. For the filling, bake or boil the pumpkin until soft, then mash it with a fork to make a puree. Add the cinnamon, lemon zest, and nutmeg, mixing well.
3. Peel the apples, remove the cores, and cut them into fairly small cubes. In a pan, cook the apple cubes with the brown sugar until lightly caramelized.
4. Take the dough out of the fridge and roll out two-thirds of the pastry onto a baking tray lined with parchment paper, creating raised edges.
5. Spread a layer of pumpkin puree over the base of the pastry, followed by a layer of caramelized apples.
6. Crumble the remaining dough over the filling to form the top layer.
7. Bake the sbriciolata at 180 °C for about 40-45 minutes, or until the surface is golden.
8. Let it cool completely before serving.

Trivia

The sbriciolata, also known as crumble in English, is a type of dessert characterized by its “crumbly” topping. In this version, the pumpkin and apple pairing is inspired by autumn flavors and is a perfect example of how you can create new and tasty variations from a simple shortcrust pastry base.