In a large heavy pot, combine all of the apple filling ingredients and simmer on low heat for about 25 minutes, gently stirring occasionally until the apples are soft.*
Divide warm apples into 8 (4 inch) ramekins.
Preheat the oven to 400F.
In a medium bowl, whisk flours, granulated sugar, baking powder, baking soda and salt.
Cut in chilled butter (must be cold) using a pastry cutter (or 2 knives) until pebble-sized pieces are formed.
In a small bowl combine buttermilk and oil; mix well.
Add to the dry mixture and mix until just moistened, careful not to over-mix.
Spoon the batter over the apples in the ramekins.
Place on a sheet pan. Sprinkle with brown sugar and bake 24 to 28 minutes, until apples are bubbling and the topping is golden. Let it stand 8 to 10 minutes before eating.
*To cut back on sugar I used sweeter apples such as Gala. If you use tarter apples, such as Granny Smith you will have to add more honey. Taste the apples at this point and if you feel they need more honey, adjust at this point.