makes 6 4-inch ramekins
Oatmeal Topping1 cup rolled oats (not quick cooking)
1/2 cup light brown sugar
1/2 cup whole wheat flour
1/2 cup chopped walnuts
8 tablespoons (1 stick) unsalted butter, cut into small cubes and chilled
Fruit Filling2 tablespoons coconut oil plus extra for oiling the ramekins
1/2 cup sugar
1/4 cup honey
1 tablespoon fresh lemon juice
5 apples (Gala or Pink Lady), peeled, cored, and thinly sliced
1 tablespoon cornstarch
1 pint strawberries, hulled and cut in half lengthwise
1 pint raspberries
1 teaspoon pure vanilla extract
2. To make the oatmeal topping, in a medium bowl, combine the oats, sugar, flour, walnuts, and salt and mix well. Add the chilled butter cubes and work the mixture with two knives or your hands until clumps form.
3. To make the fruit filling, in a large skillet over medium heat, melt the oil. Add the sugar, honey, and lemon juice and cook until the sugar is melted. Stir in the apples, raise the heat to medium-high and cook, stirring frequently, about 4 minutes, or until they begin to soften and release their liquid. Stir in the cornstarch and cook, stirring frequently, until the apples are tender but not mushy and the liquid is clear, about 4 minutes. Remove from the heat and stir in the strawberries and raspberries adn the vanilla.
4. Divide the mixture among six 4-inch ramekins, filling them about 3/4 full. Top each with a generous 2 tablespoons of the oatmeal mixture. Transfer the ramekins to a baking sheet. Bake until the fruit is bubbling and the topping is golden brown, about 35 minutes. Let stand to cool slightly and serve with whipped cream.