Individual Apple Crisp (the last? apple gasp)

I love desserts made in ramekins. A few years ago, I started making apple crisp in them. It looks so much prettier than a blob on a plate and it assures a fair amount of crispiness in every mouthful. I almost out of apples, so this might be it for this year's apple recipes. Here it is:

one small baking apple per ramekin
1/3 cup packed brown sugar
1/4 cup flour
1/4 cup oats
3 T butter, softened
1/2 t cinnamon
1/2 t nutmeg

Peel, core and thinly slice an apple for each of four ramekins. Mix remaining ingredients into a lumpy crumb using a fork to break up the butter. Sprinkle a generous amount over each apple filled ramekin. Bake in a 375 oven for about 25 mins until topping is golden and apples are tender.

The topping can be refrigerated for a couple of days if you want to make extra for another day or make it ahead. Leftover apple crisps can be reheated in the oven.