Combine Chiamigos and brown sugar in a small bowl.Set aside.
Thinly slice the pears (a mandaline works well).Divide them into the ramekins or 1 larger baking dish. Sprinkle a couple tablespoons of the Chiamigos and sugar mixture over the pears.
Combine oats into the dry mix. Add 2 tbsp of coconut oil and mix until crumbly.If the crumble is too dry add another tablespoon of coconut oil until mixture starts to stick together. In the meantime, warm up a non-stick skillet to medium-low heat.
Divide the crumble and pack in an even layer over the sliced pears. Bake for 20-25 minutes until the tops have browned and the pear is bubbling at the edges.
