Sweet Potato & Apple Crumb La Torta Sbriciolata

Name: Sweet Potato & Apple Crumb La Torta Sbriciolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Apple Filling; 4 meidum apples, peeled and diced small; 1/4 cup granulated sugar; 1/2 cup dark brown sugar; 1/2 tablespoon fresh lemon juice; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ground cardamom; La Torta Sbriciolata; 2 /¼ cups all purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 1 egg; 1 1/2 cups cups sweet potato pecan butter OR 1 can (14 oz) pumpkin pie filling; powdered sugar (optional)

Servings: persons

Apple Filling
4 meidum apples, peeled and diced small
1/4 cup granulated sugar
1/2 cup dark brown sugar
1/2 tablespoon fresh lemon juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
La Torta Sbriciolata
2 /¼ cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 egg
1 1/2 cups cups sweet potato pecan butter OR 1 can (14 oz) pumpkin pie filling
powdered sugar (optional)

1
Add chopped apples, sugar, brown sugar, lemon juice, cinnamon, nutmeg and cardamom into a small bowl and toss until well combined. Set aside.
2
Pre-heat oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper and grease sides with butter.
3
In a medium bowl, add flour, sugar, baking powder, salt and cold butter and use a fork or pastry cutter to make a coarse crumble by pressing the flour mixture into the butter. Once most of the butter has been cut into the flour, add the egg. Continue mixing until you have a sand-like crumble.
4
Press 2/3 of the mixture into the bottom of the springform pan. Spread the sweet potato pecan butter OR pumpkin pie filling evenly on top of the crumble layer. Evenly spread the apple filling out on top. Sprinkle the remaining crumble mixture over the apples. Lightly and gently press the crumbles down into the cake with your hands.
5
Bake for 40-50 minutes or until slightly golden on top. Let cool until room temperature. Dust with powdered sugar, slice and serve!

808

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Apple Filling, 4 meidum apples, peeled and diced small, 1/4 cup granulated sugar, 1/2 cup dark brown sugar, and more.

Yes, Sweet Potato & Apple Crumb La Torta Sbriciolata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!