When ready to cook, set the temperature to 350°F and preheat, lid closed for 15 minutes.
Line a baking sheet with parchment paper, and place eight 1-cup sized ramekins or coquettes on the prepared sheet.
For the Crisp Topping: Combine the oats, flours, brown sugar, cinnamon, 1/2 tsp salt, and nutmeg in a large bowl.
Add the butter and use a pastry blender or fork to cut the butter into pea-size pieces. Refrigerate until ready to use.
Place the fruit, vanilla and a pinch of salt in a medium bowl and taste. Add the cane sugar only if necessary to sweeten.
Fill each ramekin to the top with fruit, then sprinkle with 3 Tbsp of the crisp topping. Place the sheet pan with the ramekins on it directly onto the grill grate.
Bake until the tops are brown and bubbly, about 30-40 minutes. Let cool 20 minutes.
To serve, top with a dollop of creme fraiche or whipped cream. Enjoy!