Individual Blackberry and coconut crumble

Rub vegan spread into the flour with fingertips until it resembles fine breadcrumbs.

Stir in sugar and coconut to combine.

Add blackberries into ramekin. The amount of blackberries need will depend both on personal preferences and the size of the ramekin dishes, but 2-3 tbsp per ramekin works well.

Add 1 tbsp of water to the berries and sprinkle over crumb mixture to cover fruit.

Pop into a preheated oven at 180C for 25-30 minutes or until the crumble is golden on top and the fruit is bubbling.

Cool slightly before serving. Serve with a dollop of dairy-free icecream. Enjoy.