Apple & Ricotta Sbriciolata
Italian crumble pie with ricotta cream and cinnamon apples
A rustic Italian crumble pie (sbriciolata) with a buttery, sandy crust, a delicate ricotta cream, and caramelized cinnamon apples. It tastes best after a few hours in the fridge, when the filling sets and the flavors come together — and it freezes beautifully.
Ingredients
For the crumble
For the ricotta cream
For the apple filling
Instructions
Make the crumble
In a bowl, mix the flour, baking powder, sugar, and salt.
Add the cold butter and cut it in with a knife or rub it in by hand until the mixture looks like coarse crumbs.
Crack in the egg and mix lightly — the dough should stay crumbly and not come together into a ball.
Make the ricotta cream
In a separate bowl, combine the ricotta, sugar, egg yolk, and vanilla.
Whisk until smooth. Fold in the lemon zest if using.
Cook the apples
Dice the apples and sauté them with sugar, a squeeze of lemon juice, and cinnamon for 5–7 minutes.
Assemble the pie
Line the pan with parchment paper.
Scatter in half of the crumble and press it down lightly.
Spread the ricotta cream on top and add the apples.
Cover with the remaining crumble.
Bake
Bake at 180°C (350°F) for 35–40 minutes, until golden on top.
Cool & serve
Cool completely in the pan — otherwise the filling may be too soft to slice cleanly.
For the best texture, chill for 2–3 hours before serving; the pie becomes firmer and even tastier.
Let the pie cool completely, ideally resting overnight in the fridge so the filling stabilizes.
Vacuum-seal it or wrap it in a bag so the pie doesn't absorb other odors.
Move the pie (or a single slice) from the freezer to the fridge and leave it overnight.
Reheat at 150–160°C (300–320°F) for 7–10 minutes, or in an air fryer, so the crust turns crisp and fragrant again.
Eaten a little frozen, the filling tastes like a frozen cheesecake.