Oatcake Apple Crisps

4-8 oz ramekins
1 t. butter
5 crisp tart apples
1/2 cup sugar
1/2 t. cinnamon
1 t. lemon juice
1 t. cornstarch
1/2 pkg Effie's Oatcakes
2 T. melted butter

Preheat the oven to 350 degrees.
Butter the ramekins and set aside.
In a bowl combine the apples, sugar, cinnamon,and lemon juice. Toss the apples to macerate then add the cornstarch and toss to coat. Taste the filling. Add more sugar or lemon to taste. Set aside.
In the meantime, place the oatcakes in the bowl of a food processor or Cuisinart and pulse to a coarse crumb. Transfer to a bowl and toss with the melted butter forming a moist meal.
Pour apple filling evenly into the buttered ramekins and top with the oatcakes topping.
Transfer the ramekins to a sheet pan and bake at 350 degrees for 30 minutes. Cover the ramekins with aluminum foil and continue baking for 15 more minutes or until there are syrup-y bubbles oozing on the top.