Preheat the oven to 350F. Line a baking sheet with parchment paper and arrange 6 crème brûlée dishes on the lined baking sheet.
In a large bowl, add 1/2 cup sugar and ground dried lavender mix to combine. Add the berries, cornstarch, lemon zest, and lemon juice, gently mix to combine.
Divide the berry mixture and juices between the 6 crème brûlée dishes.
For the Crumble Topping
In a bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, brown sugar, oats, cinnamon, and salt. Mix to combine. Add the butter and mix on low speed until the mixture is crumbly.
Distribute the crumble topping over the fruit. Bake 35 to 40 minutes or until bubbling and topping is golden. Serve warm with vanilla ice cream.