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Low residue diets limit raw fruit and fruit skins because they add fiber. The apple here is peeled and soft, so it is likely low residue. If you prefer to always avoid apple, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the small amount here (about 3/4 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Plain heavy cream has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish large enough to hold them without touching.
Melt the butter in a small skillet over medium heat. Add the diced apple, maple syrup, and 1/8 tsp salt, and cook, stirring occasionally, until the apple is just tender and the syrup has reduced to a light glaze, about 5–6 minutes. Watch closely near the end, as the syrup can catch quickly. Divide the apple mixture evenly among the four ramekins and set aside.
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