1. Heat the oil in a small skillet over medium heat, add the apple slices and 2 packets Tulia Apple Cinnamon Supersnack. Cook, stirring, for 1 to 2 minutes, until the apples soften. Spoon into 4 ramekins and set aside.
2. In a large saucepan, combine 2 packets Tulia Apple Cinnamon Supersnack, cream, milk, and zests and cinnamon stick, and bring to a boil over a medium-high heat. Remove the cinnamon stick and add, stirring, the cornstarch and water. Reduce the heat to medium low and cook for 1 minute or until the mixture thickens. Ladle over the apples and let cool to a room temperature. Refrigerate for 2 to 4 hours until chilled.
3. Serve garnished with apple slices and ground walnuts.