2) For the topping, combine all the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add the water, 1 tbsp at a time, until mixture is clumpy but crumbly.
3) Top each ramekin with the topping; be sure to loosely sprinkle the topping and not pack it down – the idea is to look very crumbly and craggy.
4) Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.
Cook's Note: This is great served hot with vanilla ice cream.