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1
Heat the oven to 350.
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2
Butter six 6-ounce ramekins or custard cups.
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3
Cover the bottom of each ramekin with a round of parchment or waxed paper.
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4
Butter the ramekins a second time.
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5
In a large frying pan, melt 11/2 tablespoons of the cold butter over moderate heat.
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6
Add 5 tablespoons of the brown sugar and cook, stirring, until the mixture bubbles.
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7
Add the apple slices and stir to coat with the sugar-and-butter mixture.
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8
Cook, stirring frequently, until the apples are softened and caramelized and almost all of the liquid has evaporated, about 8 minutes.
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9
Stir in a pinch of cinnamon and let cool.
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10
In a small bowl, combine 1/4 cup of the flour, the rolled oats, 2 tablespoons of the brown sugar, 1/4 teaspoon cinnamon and a pinch of salt.
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11
Cut the remaining 2 tablespoons of cold butter into pieces and add them to the bowl.
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12
Using your fingers or a pastry blender, rub or cut the butter into the other ingredients until the mixture is the texture of coarse meal with a few pea-size pieces remaining.
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13
For the batter, using an electric mixer, beat the almond paste with the granulated sugar until well blended.
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14
Add the 5 tablespoons of room-temperature butter and the shortening and beat until fluffy, about 5 minutes.
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15
Beat in the eggs one at a time.
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16
Add the vanilla and 1/8 teaspoon salt.
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17
With the mixer on low speed, add the remaining 3/4 cup flour and beat until blended.
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18
Spread about 2 tablespoons of the batter in the bottom of each ramekin.
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19
Top with the apples.
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20
Add the remaining batter and smooth the tops.
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21
Sprinkle crumb topping over each and lightly press the crumbs into the batter.
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22
Bake until golden brown on top and the centers spring back when lightly pressed with a finger, 30 to 35 minutes.
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23
Meanwhile, put the creme fraiche in a medium bowl.
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24
Stir in the remaining 1 1/2 tablespoons brown sugar.
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25
Leave until the sugar dissolves, about 10 minutes; then whisk the creme fraiche until it holds soft peaks.
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26
;
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27
Run a knife around the edge of each ramekin and invert onto an individual plate.
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28
Lift off each ramekin so that the buckle slides out.
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29
Peel off the paper.
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30
Turn the desserts over so that the crumb topping is on top.
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31
Spoon some of the compote around each dessert and serve with a dollop of the brown-sugar creme fraiche.
