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.