Pre-heat the oven to 180°C
Make the fruit filling. Peel, pit, dice or slice your fruit as appropriate into bite-sized chunks (taking care to remove seeds or other inedible parts)
Toss your fruit in a mixing bowl with the brown sugar, flour, cinnamon and vanilla extract, until the fruit pieces are evenly coated. You can always taste-test a small piece and adjust the sweetness as required.
Prepare the crumble topping. Whisk together the flour, jaggery (or your choice of sugar), cinnamon and a pinch of salt.
Cut the butter into little pieces and add it to the dry flour mixture, using your fingers to mix until crumbly. (When baking chunkier or juicier fruits such as peaches, I’m careful not to over-mix so that the crumble shapes up in large, heavier clusters to add a complementary texture).
Prepare the ramekins. Distribute the fruit filling between the ramekins, spreading a layer of crumble evenly over the fruit.
Bake the crumble for anywhere between 20-30 minutes, until it has a firm golden-brown top and you can see the fruit filling bubbling around the edges. Transfer the ramekins to a wire rack and let them cool before serving/ tucking in!