Place fruit in a mixing bowl and sprinkle with powdered monkfruit. Stir to coat.
Divide fruit among 6 ramekins.
To make the topping:
Pulse together all ingredients in a food processor for a few seconds until a coarse crumb forms.
Scoop roughly 1/4 cup topping onto each ramekin.
Bake for about 20 minutes until fruit is bubbly and topping is lightly golden.
Allow to cool for 5 minutes before serving. Serve warm or chilled (with a scoop of homemade ice cream if you like!)
To store:Keep refrigerated for 5-7 days, in an airtight container. Freezing not recommended.Fruit Swap:Use any berries or stone fruit you like! Frozen work, too, but thaw them first so there's not too much moisture.