This summer I travelled around the USA with the baby, Austin being one of those stops. When I was there my cousin and I took a road trip to Fredericksburg, TX and stopped at Wildseed Farms where I picked up the most amazing sweet potato pecan butter. It tasted like fall! I was so in love – smooth, cinnamon-y, nutty – perfect for a fall dessert! I’ve been holding onto it for a few months until the perfect recipe came along – and this is it!
I was introduced to Sbriciolata via An Italian in my Kitchen. It looked so easy and required very few ingredients. The best part is you can use whatever you want for the filling layer! You can use whatever you have in your pantry or fridge to make your filling! I’m all about dessert recipes that don’t require me to go out and buy extra ingredients. This cake is officially added to my list of last-minute dessert recipes.
Sbriciolata means crumble in Italian and is usually filled with Nutella and ricotta. I took the concept and filled it with apples and the sweet potato pecan butter I got from Fredericksburg. If you can’t get your hands on this stuff- feel free to use Nutella, pumpkin pie filling, or cookie butter!
This crumb cake is no joke- it definitely is messy! I took it to a mommy brunch and they loved it!
Grab a big cup of pumpkin spice latte and a slice of this amazing fall dessert and enjoy the fall while it lasts!