1. Preheat oven to 350°F and grease 4 ramekins with dairy-free butter.

2. In a large bowl gently stir together thawed berries, cornstarch, sugar and lemon zest then divide among greased ramekins. (use 2 tablespoons cornstarch for a juicier crumble).

3. In a clean bowl, mix together Ian’s Breadcrumbs, oats, sugar, vegan butter, cinnamon and sea salt.

4. Divide breadcrumb mixture among ramekins, place them on a baking sheet and bake 25-35 minutes until fruit is bubbling and top is golden.

5. Serve warm topped with your favorite allergy friendly ice cream or lemon sorbet and fresh strawberries.