Ingredients Jump to Instructions ↓

  1. For the Caramel Apples:

  2. 2 Granny Smith apples, sliced

  3. 2 tbsp. unsalted butter

  4. 1 cup brown sugar

  5. For the Buckle:

  6. 3/4 cup almond paste

  7. 1 cup sugar

  8. 1/4 cup butter

  9. 1/4 cup shortening

  10. Pinch of salt

  11. 1 teaspoon vanilla

  12. 3 eggs

  13. 1 cup bread flour

  14. For the Crunch Topping:

  15. 1 cup all purpose flour

  16. 1/3 cup oatmeal

  17. 1/3 cup light brown sugar

  18. 1 tsp. cinnamon

  19. 1/4 tsp. salt

  20. 1/4 cup butter, cut into small cubes

  21. For the Blackberry Compote:

  22. 2 cups blackberries

  23. 3/4 cup granulated sugar

  24. 1/3 cup orange juice

  25. Pinch of cinnamon

  26. Pinch of cloves

  27. 1/4 cup orange juice

  28. 1 tablespoon cornstarch

  29. 1 cup crme fraiche

  30. 3 tbsp. brown sugar

Instructions Jump to Ingredients ↑

  1. For the caramelized apples, melt butter over low heat in a saut pan. Add brown sugar and continue to heat until bubbly. Add apples and continue to cook until tender and caramelized. Add cinnamon, then remove from heat and set aside.

  2. To make the buckle, combine almond paste and sugar in the bowl of a standing mixer. Using paddle attachment, mix until well blended and no lumps remain. Add shortening and butter, then continue to mix on medium speed until light and fluffy. Add salt, vanilla and eggs (one a time) until well beaten. Add flour slowly, mixing on slow speed until blended.

  3. For the crunch topiing, combine flour, oatmeal, brown sugar, cinnamon, salt and butter in a mixing bowl and mix slowly until it has a crumbly texture.

  4. Preheat the oven to 350 degrees F.

  5. Butter large ramekins and place 1 tbsp. of the buckle mixture into the bottom of each ramekin. Spoon caramelized apples over the layer of batter, then spoon remaining buckle batter over apples. Sprinkle the crunch topping liberally over top.

  6. Bake in for 25-30 minutes or until golden brown.

  7. While the buckle is baking, make the blackberry compote by combining first five ingredients in saucepan over medium heat. Bring to a slow simmer, then add the orange juice and cornstarch. Continue to cook over low heat until slightly thickened. Remove from heat.

  8. Whip together the crme fraiche and brown sugar.

  9. Once the buckles have cooked, top with a spoonful of the blackberry compote and a dollop of the brown sugar crme fraiche. Serve warm


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