Ricotta and Blackberry Crumble

Here is the recipe for the ricotta and blackberry sbriciolata, a rustic and tasty dessert that pairs the sweetness of the cheese with the freshness of the berries.

Ingredients

• 300g 00 flour
• 200g cold butter, cubed
• 150g granulated sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon baking powder
• 1 pinch of salt
• Grated zest of 1 lemon
• 500g ricotta
• 120g powdered sugar
• 250g blackberries
• 1 vanilla bean or vanilla extract

Preparation

1. Prepare the crumble base: in a bowl, mix the flour with the granulated sugar, baking powder, and pinch of salt. Add the cold butter cubes and begin working the dough with your fingertips until you obtain a sandy mixture. Then incorporate the egg and egg yolk along with the grated lemon zest, mixing quickly to avoid warming the dough.
2. Line the bottom of a 24cm springform pan with parchment paper and spread half of the crumble mixture, pressing lightly to form a compact base.
3. For the filling, mix the ricotta with the powdered sugar and the seeds from the vanilla bean (or vanilla extract). Spread the ricotta mixture over the pastry base in the pan.
4. Distribute the blackberries over the ricotta filling, pressing them lightly so they sink slightly into the filling.
5. Cover everything with the remaining crumble dough, without pressing too much.
6. Bake the sbriciolata in a preheated oven at 180 °C for about 40 minutes or until the surface is golden.
7. Let cool completely before removing from the pan and serving.

Fun Fact

The sbriciolata is a rustic-looking cake with a soft, rich center. The ricotta and blackberry version is especially loved for the balance between the sweetness of the ricotta and the mild acidity of the blackberries. Always remember to choose high-quality ingredients, because in such a simple preparation every flavor is enhanced.