Caramelized Apple Buckle with Warm Blackberry Compote with Warm Blackberry Compote By Chef Dean Fearing

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.

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.

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.

Preheat the oven to 350 degrees F.

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.

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

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.

Whip together the crme fraiche and brown sugar.

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