Several questions re: making my first dessert crisp

i found a recipe for pear/Apple/cranberry crisp that I'd like to make for Thanksgiving (http://allrecipes.com/recipe/12123/ap...)

The recipe seems straight-forward enough, especially after reading all the comments about it.
It says it makes 8 servings and calls for four pieces of fruit and is cooked in an 8 inch square pan at 375 for 45 minutes. I was also looking at Ina Garten's crisp recipe which also says it serves 8, but her recipe calls for 10 pieces of fruit and cooks in a 9x12 pan. I'd like to bake mine in 8 individual ramekins that are 1 3/4 tall and 4" wide.

My questions are:
Are my ramekins an okay size to use or are they too shallow?
Do I fill them nearly to the top with the fruit leaving just enough room for the crumble?
Do I need to double the Allspice recipe to fill the 8 ramekins?
How long should they bake for and do they still bake at 375?
Can I make them ahead of serving time, and if so, if I make them the morning of, do I have to refrigerate them or can they sit out after baking?
If I can make them ahead, at what temperature and for how long do I reheat/warm them? Will they need to be foil covered when reheated to avoid burning?

I know, so many questions for what should be a simple recipe, but I'm a crisp and ramekin novice! Thanks so much!