Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

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
  1. For the crumble: Heat the oven to 160°C (Thermostat 6)
  2. 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.
  3. 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
  4. Add the slightly salted butter and the light brown sugar and mix until dissolved.
  5. Make sure the texture of the apples stays firm. Let it cool down.
  6. For serving: Put the caramel Ricotta at the bottom of a Pyrex Glass Roaster, add the apples and sprinkle with the crumble. Serve immediately.

Pyrex® is a trademark of Corning Incorporated used under license by International Cookware.

Great Ormond Street Hospital Children's Charity Registered Charity No. 235825