Step 1

Preheat the oven to 350 degrees F and lightly spray six 10-ounce ramekins with nonstick spray.

Step 2

In a medium bowl, combine the flour, oats, light brown sugar, cinnamon, 1/3 cup granulated sugar and 1/2 teaspoon salt together. Cut in the butter using a pastry cutter, fork or your hands, until blended enough to form clumps when pressed together. Refrigerate for 15 minutes while you prepare the filling.

Step 3

Combine the frozen berries, cornstarch, lemon juice and zest, remaining 2/3 cup granulated sugar and 1/4 teaspoon salt. Mix well, then divide among the ramekins (1 cup per ramekin). Divide the crumble mixture among the ramekins and bake until the filling is bubbling and the crumble is golden brown, 50 to 60 minutes.

Step 4

Serve warm with vanilla ice cream.