To prepare the apples, combine butter, sugar and cinnamon in a large saucepan and bring to a boil. Add apples and simmer until the apples are tender. To prepare the buckle, 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 at a time, until well blended. Add flour slowly, mixing on slow speed until blended. For the crumb topping combine all ingredients in a medium bowl and combine with a fork or your hands until the topping is the size of hazelnuts. To assemble the buckle butter large ramekins and spoon 1/2 cake mixture over bottom of ramekin, spoon caramelized apples over first layer of batter. Spoon remaining cake batter over apples and sprinkle crunch topping liberally over top. Bake in 350 degree oven for 25 to 30 minutes or until golden brown. For the compote 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. To make the creme fraiche combine both ingredients in a small bowl. Whip until smooth. Unmold the buckles upside-down onto serving plate. Top with compote and creme fraiche. Recipe by: DEAN FEARING SHOW #HE1A09 Posted to MC-Recipe Digest V1 #786 by Sue on Sep 17, 1997