Gluten-free Nutella Crumble

This is a very simple, though incredibly delicious Italian recipe. Originally the recipe comes from the Sbrisolona, a crunchy cake made with almond and corn flours. This version has a soft dough and a Nutella filling. Once you taste it, you cannot stop eating it!


Gluten-free Nutella Crumble

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Recipe by Simona Gluten-free Course: Cakes, Desserts, RecipesDifficulty: Easy
Prep time




Cooking time




  • 208 g 208 Simona’s Flour Mix – 1 1/3 cups

  • 100 g 100 almond flour – 1 cup

  • 150 g 150 granulated sugar – 3/4 cup

  • 1/2 teaspoon 1/2 baking powder

  • 1/4 teaspoon 1/4 salt

  • 1 teaspoon 1 vanilla extract

  • 113 g 113 unsalted butter, cold – 1 stick

  • 1 large 1 egg

  • 400 g 400 Nutella – 3/4 cup


  • Grease and line a 9″ springform pan with parchment paper.
  • In a medium bowl whisk together the flours, sugar, baking powder, vanilla, and salt. Cut the butter into small cubes and work into the dry ingredients, until the mixture looks like coarse breadcrumbs. Add the egg and gently knead the dough.
  • Place half of the dough in the tart pan, pressing it onto the bottom and sides of the pan. Add the nutella in the middle and crumble the rest of the dough on top of the filling, trying to cover as much surface as possible.
  • Place the cake in the fridge for at least two hours.
  • Preheat the oven to 350 degrees Fahrenheit, when at temperature, place the cake in the oven and cover with a baking sheet. Bake for 20 minutes. Remove the baking sheet, and bake for an additional 10 minutes, until golden brown.
  • Place on a cooling rack and remove the sides. Let it cool before serving.

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