Preheat the oven to 375 degrees. Lightly grease a 9-inch pie plate or 8 ramekins with nonstick cooking spray.
In a mixing bowl, combine the apples, sugar, lemon juice, cinnamon, and nutmeg. Pour into the pie plate, spreading evenly, or spoon into the ramekins.
In the bowl of a food processor fitted with a metal blade, place the flour and butter cubes. Pulse until pea-sized lumps form. Mix in the oats. Alternatively, you can do this in a small bowl and cut the butter into the flour with two knives or a pastry blender until crumbly.
Sprinkle the topping evenly over the apple filling. Bake 45-50 minutes, or until filling bubbles and topping is browned. Reduce baking time to 20 minutes for the ramekins. If topping browns too quickly, cover with aluminum foil until baking is complete. Allow to cool about an hour. Serve with whipped cream, whipped topping, or vanilla ice cream.
Nutritional values are approximate and are based on 1/8 of the recipe. Refrigerate leftovers promptly and use within 4 days.