Roast the almonds in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Wash, quarter, core and cut apples into slices. Wash and halve plums, remove stones. Halve halves again. Peel ginger and grate finely. Mix fruit, orange juice, ginger and 1/4 tsp. cinnamon. Divide into 6 greased, ovenproof moulds (each containing approx. 250 ml)
Remove the almonds from the oven. Place the moulds in the oven and bake at the same temperature for about 10 minutes. Melt butter for the crumbles. Mix flour, 100 g sugar and vanillin sugar in a bowl. Add the butter and work into crumbles using the dough hooks of the hand mixer. Knead in oat flakes and 2 tablespoons of water
Chop the almonds. Remove the moulds from the oven. Spread almonds and crumbles over the fruit one after the other. Bake at the same temperature for another 20 minutes. Mix cream, crème fraîche and 2 tablespoons of sugar. Arrange crumble and sauce