Mascarpone Apple Crumble Torta Recipe

I love making this Apple Mascarpone recipe that celebrates ripe Granny Smith apples, a drizzle of lemon juice, aromatic spices. I combine rich mascarpone, creamy heavy cream, and hints of cinnamon and nutmeg. A buttery, brown sugar crumble completes this elegant, rustic Italian dessert perfect for fall with irresistible charm.

I recently tried a new twist on a classic dessert that I just had to share – my Mascarpone Apple Crumble Torta. I discovered this recipe while looking to mix a few favorites from Italian fall desserts, and I have to say its blend of flavors caught me completely off guard.

I sliced up 4 medium Granny Smith apples, tossed them with a bit of fresh lemon juice, granulated sugar, a touch of cinnamon and nutmeg, and then let them mingle until they softened just right. Meanwhile, I whipped together a mascarpone mix with 8 oz softened mascarpone cheese, heavy cream, a little granulated sugar, one lightly beaten egg and a splash of vanilla extract.

For the finishing touch, I crumbled together all-purpose flour, packed brown sugar, cold unsalted butter, salt and an extra pinch of cinnamon. Every bite brings a mix of tangy apple and rich, creamy mascarpone magic that reminds me of those unique Italian fall treats.

Why I Like this Recipe

I really love this recipe because it mixes the tartness of Granny Smith apples with the creamy, dreamy mascarpone layer in a way that just makes my taste buds sing.

I also appreciate how the crumble topping adds a crunchy texture that contrasts perfectly with the soft fruit and cheese, which makes every bite interesting.

The whole process is kinda fun too—even though there are several steps, it’s simple enough to follow and the aroma of baked apples and cinnamon fills the kitchen with a cozy vibe that reminds me of fall.

Lastly, this dessert holds a special place in my heart since it takes me back to family gatherings and warm memories, making it more than just a treat, but a little slice of comfort.

Ingredients

• Granny Smith apples: tart fruits rich in fibre that add a refreshin crunch and natural acidity.
• Mascarpone cheese: creamy dairy that offers a subtle tang, smooth texture, and moderate protein.
• Heavy cream: contributes a silky, rich consistency while lending a luxurious yet high-fat component.
• All-purpose flour: creates the backbone of the cake, packing carbohydrates for hearty structure.
• Brown sugar: delivers a warm, caramelized sweetness that perfectly balances the tartness.
• Unsalted butter: essential for a crisp, crumbly topping with a rich buttery finish.

Ingredient Quantities

• 4 medium Granny Smith apples, peeled, cored, and thinly sliced
• 1 tbsp fresh lemon juice
• 1/2 cup granulated sugar (for the apple mix)
• 1 tsp ground cinnamon (for the apples)
• 1/4 tsp ground nutmeg
• 8 oz mascarpone cheese, softened
• 1/2 cup heavy cream
• 1/4 cup granulated sugar (for the mascarpone layer)
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• 1 cup all-purpose flour (for the crumble topping)
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, cold and cubed
• 1/4 tsp salt
• 1 tsp ground cinnamon (for the crumble)

How to Make this

1. Preheat your oven to 350°F and butter a 9-inch round baking pan. Set aside your peeled, cored and thinly sliced Granny Smith apples.

2. Toss the apple slices with 1 tbsp of fresh lemon juice, 1/2 cup granulated sugar, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg in a big bowl until evenly coated.

3. In a separate bowl, mix the 8 oz of softened mascarpone cheese with 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 lightly beaten egg, and 1 tsp vanilla extract until the mixture is smooth and slightly fluffy.

4. Spread the apple mixture evenly in the prepared pan and gently pour the mascarpone mixture on top, trying not to mix the layers too much.

5. For the crumble topping, combine 1 cup all-purpose flour, 1/2 cup packed brown sugar, 1/4 tsp salt, and 1 tsp ground cinnamon in another bowl.

6. Add 1/2 cup cold cubed unsalted butter to the flour mixture and use your fingers or a pastry cutter to rub it in until the mixture looks crumbly and has pea-sized pieces throughout.

7. Sprinkle the crumble topping evenly over the mascarpone layer making sure to cover all the surface for that extra crunch.

8. Place the pan in the oven and bake for about 45 minutes or until the topping turns a lovely golden brown and the filling is set.

9. Once out of the oven, let the torta cool in the pan for at least 10 minutes, as it helps to firm up the layers a bit.

10. Cut a generous slice and serve warm; enjoy this rustic Italian dessert with a cup of coffee or a dollop of vanilla ice cream if you like.

Equipment Needed

1. Oven (set to 350°F)
2. 9-inch round baking pan (to butter)
3. Large mixing bowl (for tossing apples)
4. Medium mixing bowl (to mix the mascarpone, cream, egg, sugar, and vanilla)
5. Another bowl (for combining the flour, brown sugar, salt, and cinnamon for the crumble)
6. Measuring cups and spoons (for all your ingredients)
7. Whisk (for lightly beating the egg and mixing the mascarpone layer)
8. Spatula (for spreading the apple and mascarpone layers evenly)
9. Pastry cutter or your fingers (to rub cold butter into the flour mixture for the crumble)
10. Oven mitts (for safe handling of the hot pan)

FAQ

Mascarpone Apple Crumble Torta Recipe Substitutions and Variations

• For fresh lemon juice, try using lime juice or a dash of white vinegar if you’re in a pinch for that tang.
• If you can’t find mascarpone, mix cream cheese with a bit of heavy cream to get a similar smooth texture.
• Instead of heavy cream, you might use coconut cream which gives a slight coconut note and works well in recipes.
• If unsalted butter is missing, go with salted butter but cut the extra salt from the recipe a bit.

Pro Tips

1. Make sure you handle the apples gently when mixing so they don’t turn to mush. Keeping the layers separate helps each flavor shine through.
2. Use really cold butter for the crumble topping and mix it in quickly. This way, you get those lumpy, pea-sized bits that add a nice crunch.
3. Let the dessert cool in the pan for a solid 10 minutes or so before cutting. It helps the filling set up better and makes serving way easier.
4. When mixing your mascarpone layer, be sure to beat it well but not overdo it. You want it to be smooth and fluffy, not too runny or stiff.