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
