For the apple filling, sprinkle and spread evenly the sugar onto a frying pan and place over low fire to caramelize. Toss in the peeled and sliced apples. Cook for 1 minute, stir in the rest of the ingredients and cook for further 2 minutes until apples are evenly glazed and soft. Transfer the apples into the desired oven proof moulds. To make the crumble, beat butter and sugar until creamy. Rub in the remaining ingredients into a crumble. Spread over the apples. For the brandy sauce, caramelize the sugar in a sauce pan, carefully dilute with the brandy, pour over ½ of the cream and butter, bring gently to the simmer. Whisk the yolks together with the remaining cream. Pour egg mixture over the hot cream, whisk continuously until mixture thickens slightly and coats the back of a spoon. Transfer the cream into a chilled recipient to stop cooking. Bake the apple crumbles in a hot oven until crunchy and golden.