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Name: Caramelized Apple Buckle with Warm Blackberry Compote and B
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Vanilla; 1/3 c Orange juice; Creme Fraiche; 1 c Bread flour; 2 c Blackberries; 2 Granny Smith apples sliced; CRUNCH TOPPING; BROWN SUGAR CREME FRAICHE; 1 pn Cloves; 3 Eggs; 3/4 c Granulated sugar; 2 tb Unsalted butter; 1/4 ts Salt; Brown sugar to taste; 1/2 c Brown sugar; BUCKLE; BLACKBERRY COMPOTE; 1 pn Salt; 1/2 c Shortening; 1 pn Cinnamon; 1 pn Cinnamon; 3/4 c Almond paste; 1/2 c Butter; 1/2 ts Cinnamon; 1/4 c Butter (cold small cubes); 1 tb Cornstarch; CARMEL APPLES; 1 c Sugar; 1/2 c Light brown sugar; 1/4 c Orange juice

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INGREDIENTS

1 ts Vanilla
1/3 c Orange juice
Creme Fraiche
1 c Bread flour
2 c Blackberries
2 Granny Smith apples ; sliced
CRUNCH TOPPING
BROWN SUGAR CREME FRAICHE
1 pn Cloves
3 Eggs
3/4 c Granulated sugar
2 tb Unsalted butter
1/4 ts Salt
Brown sugar ; to taste
1/2 c Brown sugar
BUCKLE
BLACKBERRY COMPOTE
1 pn Salt
1/2 c Shortening
1 pn Cinnamon
1 pn Cinnamon
3/4 c Almond paste
1/2 c Butter
1/2 ts Cinnamon
1/4 c Butter ; (cold small cubes)
1 tb Cornstarch
CARMEL APPLES
1 c Sugar
1/2 c Light brown sugar
1/4 c Orange juice

Servings

INSTRUCTIONS

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

NOTES

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Caramelized Apple Buckle with Warm Blackberry Compote and B

1 ts Vanilla 
1/3 c Orange juice 
  Creme Fraiche 
1 c Bread flour 
2 c Blackberries 
2  Granny Smith apples sliced
  CRUNCH TOPPING 
  BROWN SUGAR CREME FRAICHE 
1 pn Cloves 
3  Eggs 
3/4 c Granulated sugar 
2 tb Unsalted butter 
1/4 ts Salt 
  Brown sugar to taste
1/2 c Brown sugar 
  BUCKLE 
  BLACKBERRY COMPOTE 
1 pn Salt 
1/2 c Shortening 
1 pn Cinnamon 
1 pn Cinnamon 
3/4 c Almond paste 
1/2 c Butter 
1/2 ts Cinnamon 
1/4 c Butter (cold small cubes)
1 tb Cornstarch 
  CARMEL APPLES 
1 c Sugar 
1/2 c Light brown sugar 
1/4 c Orange juice

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 <suechef@sover.net> on Sep 17,  1997

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Nutrition

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Serving Size: 1 Serving (3578g)
Recipe Makes: 1

Calories: 10760
Calories from Fat: 4298 (40%)

Amt Per Serving		% DV

	Total Fat 477.6g	637 %
	Saturated Fat 231.9g	1160 %
	Monounsaturated Fat 162.1g
	Polyunsanturated Fat 42.8g
Cholesterol 3943.2mg		1213 %
Sodium 2177.6mg		75 %
Potassium 3716.3mg		98 %
Total Carbohydrate 1497.8g		441 %
	Dietary Fiber 47.9g	192 %
	Sugars, other 1449.9g
Protein 173g		247 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 10760

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