For the salty almond sauce: In a small saucepan over moderate heat, add the almond butter, cream and sugar. Whisk until the sugar is dissolved and all ingredients are combined and cook until slightly thickened, 3 to 4 minutes. Sauce will continue to thicken as it cools. Serve immediately for warm sauce or store in an airtight container in the refrigerator. Makes 1 1/2 cups.
For the toast: Melt the butter in a medium-high skillet over medium heat. Add the apple slices, lemon juice, salt and pumpkin pie spice. Toss until the apples until heated through and are slightly soft, about 3 minutes.
Toast the bread as desired.
To plate, place toast on a plate and top with warm apples. Drizzle salty almond sauce on the toasted bread and finish with a sprinkle of toasted chopped almonds and raisins.
BYOC ("be-your-own-chef" notes): Use your favorite bread and fruit here! Brioche with banana, challah with berries, whole grain and peach, sourdough with strawberries, you name it – "be your own chef" and make it your own!