Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Apple Salted Butter Crumble with Caramel Ricotta

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 500g Ricotta
  • 6 tablespoon of liquid caramel
  • 200g plain flour
  • 150g Unsalted Butter
  • 125g Billington’s Golden Caster Sugar
  • 6 Golden Delicious apples
  • 80g Stork tub
  • 100g Billington’s Light Muscovado Sugar
  • Pyrex Glass Bowl
  • Pyrex Non-Stick Baking Tray
  • Frying pan
  • Pyrex Rectangular Glass Roaster

For the crumble:

  • Heat the oven to 160°C (Thermostat 6)
  • Mix first the flour and the sugar then the Unsalted Butter. Do not work it too much, the dough must remain crumbly. Place the dough on a baking tray and bake in the oven for 20 minutes. Let it cool down and crumble with your hands.

For the cream:

  • Mix the Ricotta until smooth and add the liquid caramel. Add sugar to your taste. Peel, core and dice the apples. Add 40g of Président Slightly Salted Butter in a frying pan. Let it melt. Add the apples. Cook for a few minutes without browning the apples
  • Add the slightly salted butter and the light brown sugar and mix until dissolved.
  • Make sure the texture of the apples stays firm. Let it cool down.

For serving:

  • Put the caramel Ricotta at the bottom of a Pyrex Glass Roaster, add the apples and sprinkle with the crumble. Serve immediately.