Yield: 4 Servings

Caramel Apples

Ingredients:
2 Granny Smith apples, sliced
2 Tbs. unsalted butter
1/2-cup brown sugar
Pinch of cinnamon

Directions:

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

Buckle

Ingredients:
3/4-cup almond paste
1 cup sugar
1/2-cup butter
1/2-cup shortening
Pinch of salt
1 tsp. vanilla
3 whole eggs
1 cup bread flour

Directions:

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

Crunch Topping

Ingredients:
1/2-cup all purpose flour
1/3-cup oatmeal
1/3-cup light brown sugar
1/2-tsp. cinnamon
1/4-tsp. salt
1/4-cup butter (cold small cubes)

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

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 Tbs. cornstarch

Directions:

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

Brown Sugar Crème Fraiche

Ingredients:
Crème Fraiche
Brown sugar to taste

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

Caramelized Apple Buckle with Warm Blackberry Compote and Brown Sugar Crème Fraiche

Directions:

1. Butter large ramekins and spoon 1/2 cake mixture over bottom of ramekin, spoon caramelized apples over first layer of batter.
   
2. Spoon remaining cake batter over apples and sprinkle crumbs topping liberally over top.
   
3. Bake in 350 degree oven for 25-30 minutes or until golden brown.
   
4. Remove the buckle from the ramekins. Spoon a 1 tablespoon of blackberry compote on each side.
   
5. Top with a dollop of brown sugar crème fraiche and serve.

Recipe by Dean Fearing, Executive Chef, The Mansion on Turtle Creek