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1
To prepare the apples, combine butter, sugar and cinnamon in a large saucepan and bring to a boil.
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2
Add in apples and simmer till the apples are tender.
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3
To prepare the buckle, combine almond paste and sugar in mixing bowl.
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4
Using paddle attachment mix it till well blended and not lumpy.
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5
Add in shortening and butter to continue to mix on medium speed till light and fluffy.
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6
Add in salt, vanilla, Large eggs one at a time, till well blended.
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7
Add in flour slowly, mixing on slow speed till blended.
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8
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.
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9
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.
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10
Spoon remaining cake batter over apples and sprinkle crunch topping liberally over top.
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11
Bake in 350 degree oven for 25 to 30 min or possibly till golden.
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12
For the compote combine first five ingredients in saucepan and heat to a slow simmer.
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13
Combine orange juice and cornstarch and add in to blackberry mix.
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14
Continue to cook over low heat till slightly thickened.
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15
Remove from heat.
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16
To make the creme fraiche combine both ingredients in a small bowl.
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17
Whip till smooth.
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18
Unmold the buckles upside-down onto serving plate.
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19
Top with compote and creme fraiche.
