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Photo Credit: Elizabeth Newman

Mascarpone Apple Crumble Torta

This rustic dessert is just right for fall and winter. A layer on the bottom and the top of an almondy, crunchy crumble, a mascarpone cheesecake layer in the center, and fresh apples nestled right in? The result is a not-too-sweet Italian torta of sorts, somewhere in between a cake and a cheesecake and a pie, but 100% delicious. 

It's absolutely perfect with a cup of coffee or tea, and something about these flavors together will have you feeling like you've just had a rustic meal in Tuscany.

Mascarpone Apple Crumble Torta
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Mascarpone Apple Crumble Torta

Category

Dessert

Prep Time

20 minutes

Cook Time

75 minutes

Calories

585

Author:

The Giadzy Kitchen

Image of Mascarpone Apple Crumble Torta

Ingredients

    For The Crumble:

  • 1 ½ cups all-purpose flour
  • 1 cup almond flour
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 ounces (1 stick) cold butter, diced into small pieces
  • 2 tablespoons water
  • For The Filling:

  • 8 ounces mascarpone, (at room temperature)
  • 8 ounces cream cheese, (at room temperature)
  • ¾ cup granulated sugar
  • 2 large eggs, (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 2 large granny smith apples, (sliced)
  • Powdered sugar, (to garnish)

Instructions

  1. Preheat the oven to 350 degrees F, and set a rack to the middle of the oven.
  2. To a large bowl, add the flour, almond flour, sugar, cinnamon, baking powder and salt. Add the cold butter and begin working it in with your fingers, smearing it slightly to make small streaks of butter with flour and pieces of butter. Once the butter is evenly worked in and there are remaining pieces of butter around the size of peas, add in the 2 tablespoons of water and continue to mix with your hands until evenly spread throughout. Be careful to not overwork the dough. The mixture should be loose and crumbly.
  3. To the bottom of a 9-inch springform pan, add 2/3 of the crumble mixture, pressing down to form a crust. Bake in the oven for about 12 to 15 minutes, or until set until just slightly golden. Set aside to cool slightly.
  4. Meanwhile, in the bowl of an electric mixer with a paddle attachment, add the mascarpone, cream cheese, and sugar. Mix on high until fluffy and combined, for about 1 minute. Add the eggs one at a time, scraping with a rubber spatula if necessary, and mix on high until the batter is very smooth and creamy. Add the vanilla and apple cider vinegar, and mix until incorporated.
  5. Pour the mascarpone filling into the crust. Arrange the sliced apples over the top to cover the cheesecake filling, and finish by topping with the remaining 1/3rd of the crumble mixture.
  6. Bake in the oven for one hour, or until the topping is golden brown and only the very center of the cheesecake jiggles slightly.
  7. Allow the cheesecake to cool to room temperature. Refrigerate for at least 2 hours before serving. Remove from the springform pan, and dust with powdered sugar to serve.

Nutrition

Nutrition

per serving
Calories
585
Amount/Serving % Daily Value
Carbs
43 grams
Protein
9 grams
Fat
43 grams
Saturated Fat
23 grams
Trans Fat
1 grams
Cholesterol
129 milligrams
Sodium
420 milligrams
Fiber
3 grams
Sugar
25 grams
Unsaturated Fat
8 grams

14 reviews & comments

  • Author's avatar image
    Tarni Jaz

    Yep! I used same quantity of both and tasted great 😊

  • Author's avatar image
    Tarni Jaz
    ★★★★★
    ★★★★★

    Love love love this recipe! Mine turned out perfectly. I love the crumble, and the filling is so creamy and lush! To die for. I added flakes almonds to the top of mine cos I’m “extra” – definitely be making this one over and over!

  • Author's avatar image
    Deb H.
    ★★★★★
    ★★★★★

    Made this for Christmas dessert and it was a hit! I did add a handful of sliced almonds to the topping and will make further changes next time: will cut apples into chunks vs. slices (I peeled them and will do so again), and will toss apples with 1/4 t. almond extract. The crust + filling + tart apples combine to make a fab dessert. Brava!

  • Author's avatar image
    Morgan Coppola

    Can you use a mixture of ricotta and cream cheese?

  • Author's avatar image
    Nicole C
    ★★★★★
    ★★★★★

    I read reviews before starting this recipe and I agree, the butter measurement error is confusing and needs to be addressed. Based on the amount of flour in the crumb, I went ahead and did 1 1/2 sticks of butter (12 oz) and this cake came out PERFECT! I bake constantly and I have to say this is hands down one of my favorite cakes made to date. Although it isn't noted in the recipe, I sliced the apples paper thin and everything was excellent. I give this recipe 10 / 10!

  • Author's avatar image
    The Giadzy Kitchen

    We are so sorry for the error in the instructions! We meant 8 tablespoons for one stick of butter. We have corrected the mistake now!

  • Author's avatar image
    Sheryl Guerrero

    Hi Barbara! I just saw this, but I did use just 1 stick of butter…which I think is what they meant.

  • Author's avatar image
    Barbara Foreman
    ★★★★★
    ★★★★★

    So….what's the correct amount if butter in the crust?? 2 sticks, 8 oz or 8 Tbsp??

  • Author's avatar image
    Barbara Foreman

    Can you tell me how much butter you used??

  • Author's avatar image
    mary vance
    ★★★★★
    ★★★★★

    This is just OK. First off, there is a mistake in the ingredients list. The butter is listed as 8 ounces (1 stick), but 8 ounces is 2 sticks of butter. Did you mean 8 tablespoons (which is in fact one stick) or 2 sticks? I only noticed this when I started baking this for Thanksgiving, and it caused me quite a bit of stress. I went with 1 stick of butter and that seemed to be correct, though the crumble wasn't amazing. The filling is quite good, but that's about the only thing that I liked about this torte. It wasn't a big hit at the dessert table either.

  • Author's avatar image
    Sheryl Guerrero
    ★★★★★
    ★★★★★

    I really wanted to love this and know with a few changes it will be delicious! First off let me state that I bake a lot, just not using fruit. So I followed this recipe completely and was very sad to see that it does not state to PEEL the apples. So I didn’t peel them. Well, the crumble was delicious. The cheesecake portion was delicious! The apples were too hard to slice the cake and really changed the whole outcome of the cake. I think if the apples would have been peeled, it would have a been a different cake. I received many compliments and everyone loved the cake, so thank goodness. Will make it again with peeled apples and hopefully it’s everything I imagined it would be!

  • Author's avatar image
    The Giadzy Kitchen

    You can make this several days in advance. Yes, you do need a 9" springform pan. And thank you for your note – we will clarify in the recipe!

  • Author's avatar image
    Tash
    ★★★★★
    ★★★★★

    Just made this! And this is the first review I’ve ever left. I felt since this wasn’t rated yet it definitely needed some love! It’s delicious and SO simple. Will be making for Thanksgiving. Thanks again Giada for another winner recipe.

  • Author's avatar image
    Gay Carducci

    Hi. Questions. Not comment. Sorry! How ahead can you make this? I want to add to my Thanksgiving buffet. Also, do you need springform pan? The photo doesn’t show one and I don’t see directions about when to remove. Tx so much

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