Butter 8 10 inch ramekins. Preheat oven to 350. Line a baking sheet with foil

Peel and core apples and cut intocubes

Toss apples with lemon and brown sugar

Melt 4 tablespoons of the butter in a skillt, add sugared apples and cook on medium high heat until tender but still holding their shape, about 10 minutes

Add flour, salt and cinnamon, stir well and remove from heat and cool to room temperature

Combine bread cubes with remaining 6 tablespoons with the remaining tablespoons butter, melt the butter first

Line each ramekin bottom and sides with a single layer of buttered crumbs

Fill each ramekin with apple mixture

Top with a layer of buttered crumbs, press down to pack in then divide cider evenly over tops of ramekins and then sprinkle top with sparkle sugar

Place ramekins on foil lined pan and bake until bubbling and top is golden and crisp, about 45 to 55 minutes

Serve hot with vanilla ice crea and/or whippedcream. This can also be made in a 1 1 1/2 quart baking dish just increase the cooking time by about 20 minutes