Preheat oven to 400°F.
In a small bowl or measuring cup, add 1½ tablespoons lemon juice to your soy milk and stir to combine. Stir to combine. Set aside to allow it to curdle for 5 to 10 minutes.
Mix the flax seed into the water and allow to set for about 5 minutes to form the flax egg.
Prepare six 4- inch ramekins by greasing. Or use silicone inserts. Set aside.
In a large skillet, melt the vegan butter. Add the apples, brown sugar Swerve, and ½ tbsp lemon juice. Cook on medium heat until the apples are tender.
Stir in the cranberries and pecan. Divide this mixture evenly into your ramekins.
In a large bowl, mix together the flour, cornmeal, Swerve granulated sugar, baking powder, cinnamon, and salt.
Whisk together the buttermilk and flax egg.
Stir into the dry ingredients, mixing just until combined. Do not overmix.
Pour over the apple mixture, dividing it evenly.
Bake about 15 minutes, until a toothpick inserted into the center comes out clean.
If not using parchment paper, loosen the edges with a knife.
Allow to cool for about 3 minutes, then invert onto serving plates.
Serve with vegan whipped topping, confectioners sugar, or a warm fruit drizzle over the top.