Serves 4

Caramel Apples

2 Granny Smith apples, sliced
2 tablespoons unsalted butter
_ cup brown sugar
Pinch of cinnamon

Melt butter over low heat in a saute pan.  Add brown sugar and continue to heat until bubbly.  Add apples and continue to cook until tender and caramelized.  Add cinnamon and remove from heat.

Buckle

3/4 cup almond paste
1 cup sugar
_ cup butter
_ cup shortening
Pinch of salt
1 teaspoon vanilla
3 whole eggs
1 cup bread flour

Combine almond paste and sugar in mixing bowl.  Using paddle attachment mix it until well blended and not lumpy.  Add shortening and butter to continue to mix on medium speed until light and fluffy.  Add salt, vanilla, eggs one a time, until well beaten.  Add flour slowly, mixing on slow speed until blended.

Crunch Topping

_ cup all purpose flour
1/3 cup oatmeal
1/3 cup light brown sugar
_ teaspoon cinnamon
1/4 teaspoon salt
1/4 cup butter (cold small cubes)

Combine everything in a mixing bowl and mix slowly until well combined, but do not overmix, leave crumbly texture.

 Buckle Preparation

Butter large ramekins and spoon _ cake mixture over bottom of ramekin, spoon caramelized apples over first layer of batter.  Spoon remaining cake batter over apples and sprinkle crumbs topping liberally over top.

Bake in 350 degree oven for 25-30 minutes or until golden brown.

Blackberry Compote

2 cups blackberries
3/4 cup granulated sugar
1/3 cup orange juice
Pinch of cinnamon
Pinch of cloves
1/4 cup orange juice
1 tablespoon cornstarch

Combine first five ingredients in saucepan and heat to a slow simmer.  Combine orange juice and cornstarch and add to blackberry mixture.  Continue to cook over low heat until slightly thickened.  Remove from heat.

Brown Sugar Creme Fraiche

Creme Fraiche
Brown sugar to taste

Combine both ingredients in a small bowl.  Whip until smooth.

Dean Fearing