Neutral-flavored cooking spray (such as sunflower oil or grape seed oil)
1/2 cup white whole-wheat flour
2 tbsp organic unsalted butter, cut into 3 or 4 pieces
1/2 cup rolled oats
2 tbsp chopped unsalted pecans
1/3 cup plus 2 tbsp organic evaporated cane juice, divided
1/4 tsp plus pinch sea salt, divided
2 1/2 lb sweet-tart apples (such as McIntosh), peeled, cored and thinly sliced (about 5 apples)
1 tbsp fresh lemon juice
1/4 cup creme fraiche

1/2 cup white whole-wheat flour 2 tbsp organic unsalted butter, cut into 3 or 4 pieces 1/2 cup rolled oats 2 tbsp chopped unsalted pecans 1/3 cup plus 2 tbsp organic evaporated cane juice, divided 1/4 tsp plus pinch sea salt, divided 2 1/2 lb sweet-tart apples (such as McIntosh), peeled, cored and thinly sliced (about 5 apples) 1 tbsp fresh lemon juice 1/4 cup creme fraiche

Mist 10 1/2-cup ramekins with cooking spray and arrange on a large, rimmed baking sheet.
Prepare crumble topping: In a medium bowl, combine flour and butter, working butter into flour with a pastry cutter, a fork or your fingertips until mixture resembles a coarse meal. Sitr in oats, pecans, 1/3 cup cane juice and 1/4 tsp salt. Set aside.
In a large bowl, combine apples, lemon juice, remaining 2 tbsp cane juice and pinch salt. Transfer fruit to ramekins.
Preheat oven to 375. Sprinkle crumble topping over apples and bake for 60 minutes, until fruit is tender and toping is golden brown. Set aside to cool 10 minutes. Top each crumble with creme fraiche, dividing evenly.