Preheat the oven to 350f/180c and line a tray with parchment paper (in case the filling spills over)

Use a colander to thoroughly wash the fresh blueberries. If using frozen simply allow them to thaw out completely in a colander.

Shake the colander a few times to drain off the excess water from the berries (don't blot).

Transfer the blueberries into a medium sized bowl along with the coconut sugar, lemon, water and tapioca starch.

Use your hand or a spoon to fold and coat the blueberries with the mixture . There should be some liquid at bottom of the bowl which is fine and required.

Place 4 ramekins on a baking tray and use a spoon to evenly distribute the filling into each pot and set aside.

Meantime, prepare the topping, in another medium sized bowl, add the oats, buckwheat flour, coconut sugar and cinnamon.

Mix all of the ingredients together.

Scrape the dairy free butter into the bowl and use your fingers to breakdown the butter and rub into the floury mixture so everything congeals together making a crumble.

Use a spoon to add the streusel topping to the blueberry filling of each ramekin. Don't pat it down

Bake in the oven for 30 minutes until the topping is golden brown. The filling may bubble through and this is perfectly normal if it does.

Feel free to serve with dairy free ice cream