For filling:
1-1/2 cooking apples
1-1/2 teaspoons fresh lemon juice
2 tablespoons unsalted butter
2 tablespoons honey
1 teaspoon flour
1/4 teaspoon cinnamon
Pinch of salt
For topping:
2 tablespoons flour
2 tablespoons firmly packed dark brown sugar
1 tablespoon cold, unsalted butter, cut into pieces
3 tablespoons old-fashioned oats
3 tablespoons chopped pecans
Unsalted butter at room temperature for greasing baking dishes
Place a rack in the center of the oven and preheat to 375 degrees. Lightly grease two 1- to 1-1/2-cup ovenproof bowls or ramekins.
To prepare the filing: Peel the apples, cut them in half and remove the cores. Thinly slice the apples and place them in a mixing bowl. Add the lemon juice and toss to coat.
Melt the butter in a medium-size skillet over medium heat. Using a whisk, stir in the honey, flour, cinnamon and salt, whisking until smooth. Add the apples and cook the mixture over medium heat, turning the apples gently, until tender, about 5 minutes.
Remove the skillets from the heat and spoon the apples and juices into the prepared baking dishes, dividing the apples evenly between the dishes.
For the topping: Place flour and brown sugar in a small bowl and stir to blend. Add the butter pieces and toss to coat the butter with the flour mixture. Rub mixture with your fingertips until the mixture is crumbly. Mix in the oats and nuts. Sprinkle the mixture evenly over the apples. Bake until the topping is golden brown and the filling is hot, about 20 minutes.
Remove the dishes from the oven and allow to cool for 15 minutes. Serve with vanilla ice cream or caramel topping.