Defrost the berries in saucepan on a gentle heat.
Add lemon juice, maple syrup and cornflour. Cook for a further 5-10 mins until mixture has thickened.
preheat the oven to 190c (fan).
Mix the coconut flour, sugar and butter together in a bowl until mixture is crumbly and fluffy.
Transfer cooked berries to an oven dish and cover with the crumble mixture.
Cook for 10-15 mins, until crumble is a golden brown.
Serve with Vegan Custard or cream