Sbriciolata con pesche e marmellata

Crumbled with peaches and jam

annex jam

Anessi crumbled peaches and jam is a dessert that enchants the palate with its combination of soft fruit, crunchiness and sweetness. This dessert is perfect for making the most of peach season and adding a touch of sophistication thanks to the delicious Anessi strawberry and pomegranate jam.



  • 400 g of 0 flour
  • 125 g of butter
  • 100 g of cane sugar
  • 2 eggs
  • 6 g of baking powder
  • 1 pinch of salt
  • 3 ripe peaches
  • Anessi extra strawberry and pomegranate jam to taste


  1. Start by preparing the crumbled base. In a bowl, mix the flour, sugar, baking powder and salt. Add the cold butter and quickly work the ingredients with your hands until you obtain a crumbly mixture.

  2. Add eggs and continue kneading the dough until large crumbs form. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.

  3. Meanwhile, cut up the peaches.

  4. Take the dough out of the refrigerator and scoop out about two-thirds of the crumbled dough. Distribute this dough on the bottom of a previously buttered and floured baking pan, pressing it lightly to form a uniform base.

  5. Spread a generous layer of Anessi strawberry and pomegranate jam on the crumbled base.

  6. Arrange the peach cubes on top of the jam, evenly covering the entire surface.

  7. Crumble the remaining dough over the peaches, creating a rustic effect.

  8. Bake the crumbled cake in a preheated oven at 180°C for about 30-35 minutes, or until the surface becomes golden and crunchy.

  9. Remove the crumbled mixture from the oven and let it cool slightly before serving. You can enjoy it warm or at room temperature, accompanying it with a scoop of vanilla ice cream for an extra touch of deliciousness.

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