Cut your cold vegan butter into slices and place into a mixing bowl with your brown sugar. Use your hands to mash the butter into your sugar until combined.
Add in your flour, oats, and baking soda and use your hands again to mix the ingredients together.
When mixing, you want to crumble the mixture in your hands so that you aren’t forming one solid ball, but you have lots of little crumbles of sugar/butter throughout the topping. Some vegan butters are a softer consistency and don’t want to crumble as easily, but it should still be possible to create that crumbly texture.
Place your berries into a bowl and add in your sugar and squeeze of lemon. Stir to combine and add your berries evenly into 4 ramekins (you can use one small glass pie pan as well), top with an even layer of crisp topping that completely covers the top, and bake at 375° for 30 minutes or until topping is golden brown. Allow crisp to cool for 10-15 minutes and top with your favorite non-dairy ice cream!