Blueberry Crumble is a delight, particularly in summer when the berries are fresh from the field. Serve each of your guests a personal blueberry crumble for a fun dessert.
Preheat the oven to 375°. Grease eight 5- to 6-ounce ramekins with non-stick cooking spray. Place the dishes on a rimmed baking sheet to catch the drips.
In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, ginger and ¼ teaspoon cinnamon. Divide this mixture, including any dry ingredients that sink to the bottom evenly between the prepared baking dishes.
In a food processor fitted with a metal blade, pulse together the butter and flour until coarse crumbs form and cling together in clumps.
Stir in the oats, sugar, and remaining ¼ teaspoon cinnamon. Divide this mixture among the 8 ramekins.
Bake for 20 to 25 minutes until the topping is crisp and lightly browned and the filling bubbles. Cool on a rack.
Notes
I like to bake this fresh so the topping is crisp but if you bake this advance then you may want to warm it back up in the oven before serving and bring the crispiness to the topping again.