Combine apple slices, sugar, cinnamon, nutmeg, and lemon juice together in bowl and stir until ingredients are evenly mixed.
Heat butter in medium pan over medium-high heat then add apple mixture and heat until bubbly. Reduce heat and simmer 5-6 minutes until apples begin to soften. Sprinkle flour evenly over apples and cook until sauce thickens. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the flour by 1 or 2 Tbsp.
Remove from heat; set aside
Cream butter and sugar together in separate mixing bowl then stir in the egg and vanilla.
Sift together flour, cream of tartar, baking soda and salt in separate bowl.
Combine wet and dry ingredients to form smooth dough.
Form golf ball size dough balls and flatten to size of baking dish, set aside.
Preheat oven to 350 degrees.
Fill baking dishes 2/3 full with apple mixture then lace flattened cookie dough on top of each dish to form "pie" crust. Sprinkle cinnamon and sugar over cookie dough.
Place ramekins on baking sheet and bake 12-15 minutes or until cookie top is lightly golden brown and set.
Serve warm with vanilla ice cream.
One Last Thing
We served our snickerdoodle apple crisp with vanilla ice cream, but pick your favorite! There are a zillion ice cream flavors to fit the bill with this tasty treat!