A Sbrisolana is a “crumble cake” It’s crunchy and very rustic. It is traditional to just break pieces off to eat. It is also usually made with almonds or hazelnuts mixed with almonds. I didn’t have almonds or oranges that I needed to do the Food and Wine recipe so I changed mine to lemons and walnuts. I also doubled up on the vanilla flavor instead of adding almond flavor. For me this comes out delicious but more crumbly than I would make for anyone should so you need to be aware of that……….But my husband kept saying that, “THIS IS REALLY GOOD!” He didn’t mind how crumbly it was….Anyways it truly does come out delicious. I called it a crumble top treat because I think a better use can be to top an apple pie with these crumbs….YES!!!!! BIG FAT YES..or on top of ice cream YES or even a topping for Pots De Creme YES YES YES!!!!!! (according to F&W this is 6 servings but if you use it as a topping like I suggest it will be more like 16 portions because I think it’s enough to top two 9 inch pies.

Ingredients for 8 servings

7 Tablespoons cold unsalted butter – grated

1 cup broken walnuts

1 egg – slightly beaten

1 Tablespoon lemon zest

1/2 teaspoon vanilia extract

1 cup flour

6 Tablespoons yellow cornmeal

3/4 teaspoon course sea salt

1/3 cup sugar

3 Tablespoons dark brown sugar

non stick spray

Directions

Set oven to 350 degrees F.

Spray a springform pan with non stick spray. (I always put a lined baking sheet under springform pans because sometimes they leak)

In a large bowl mix with a fork the butter, walnuts, egg, zest, vanilla, flour, cornmeal, salt, and sugars till it looks like lumpy moist sand.

pour this evenly into your sprayed springform pan.

This goes on the middle rack till it feels done. 25-35 minutes. Mine took 35.

It is FORKING DELICIOUS but it is crumbly…I recommend to use as an amazing topping.

A special THANKS!!!!!! to Food and Wine Magazine so I could come up with what I got here.