Stew apples in a saucepan with the brown sugar, clove and 2 of the cinnamon sticks for 25-30 minutes or until tender. Remove cloves and cinnamon sticks.

Stir the flours together with the salt then add the butter by hand breaking it into pea size pieces. Mix in 2-3 tablespoons of water and form into a ball of dough. Break 1 inch pieces and bake on a sheet tray at 350 for 10-12 minutes until golden brown.

Whisk the crème fraiche with the sugar to siff peaks.

Serve the warm apple compote over the crumbled streusel garnish with the crème fraiche and freshly grated cinnamon.