Caramelized Apple Buckle With Warm Blackberry Compote And B

Directions

1. To prepare the apples, combine butter, sugar and cinnamon in a large saucepan and bring to a boil. Add in apples and simmer till the apples are tender.
2. To prepare the buckle, combine almond paste and sugar in mixing bowl. Using paddle attachment mix it till well blended and not lumpy. Add in shortening and butter to continue to mix on medium speed till light and fluffy. Add in salt, vanilla, Large eggs one at a time, till well blended. Add in flour slowly, mixing on slow speed till blended.
3. For the crumb topping combine all ingredients in a medium bowl and combine with a fork or possibly your hands till the topping is the size of hazelnuts.
4. To assemble the buckle butter large ramekins and spoon 1/2 cake mix over bottom of ramekin, spoon caramelized apples over first layer of batter. Spoon remaining cake batter over apples and sprinkle crunch topping liberally over top.
5. Bake in 350 degree oven for 25 to 30 min or possibly till golden.
6. For the compote combine first five ingredients in saucepan and heat to a slow simmer. Combine orange juice and cornstarch and add in to blackberry mix. Continue to cook over low heat till slightly thickened. Remove from heat.
7. To make the creme fraiche combine both ingredients in a small bowl. Whip till smooth.
8. Unmold the buckles upside-down onto serving plate. Top with compote and creme fraiche.