For the topping:
1 cup all purpose flour
1/2 cup coconut sugar
1 1/2 cups old fashioned oats
1/4 teaspoon cinnamon
Pinch of salt
6 oz vegan butter, diced
For the filling:
15 oz pack frozen wild blueberries
1/4 cup coconut sugar
1 tablespoon cornstarch
Zest and juice of a lemon (at least 2 tablespoons lemon juice)
1 1/2 teaspoon vanilla extract
Heat the oven to 350 F. Line a baking tray with parchment paper.
In a medium bowl combine the filling ingredients, stir well to combine and set aside.
To make the topping place the flour, sugar, oats, cinnamon and salt into a large bowl, add the diced butter and rub the butter through your fingertips into the the flour mixture until it resembles very large breadcrumbs.
Pour the blueberry mixture into an 11 inch pie plate, or individual 4 or 6oz ramekins and distribute the topping evenly over the top.
Place on a baking sheet lined with parchment paper. Place the baking tray in the middle of the preheated oven. Bake for approximately 25-30 minutes for ramekins OR 40-50 minutes for 11 inch pie dish OR until the crumble topping is golden brown and the juices are bubbling up the side of the ramekins or pie dish.
Remove from the oven, allow to cool for 10 minutes or so and serve.