Step 1

Preheat oven to 350 F (I use my countertop convection oven)

Step 2

Melt the butter and stir in the sugar.

Step 3

Mix in the oats, flour, salt and cinnamon, until the oats are well coated.

Step 4

Place your fresh blueberries in a bowl. Add lemon juice and zest and mix to coat

Step 5

Sprinkle on the cornstarch and mix to coat again. You can add 1 to 2 tsp of brown sugar and extra cinnamon for a slightly sweeter crisp filling, if desired.

Step 6

Place 1/4 of the filling in each ramekin, then roughly distribute the topping on top. It doesn't have to be perfectly even.

Step 7

Bake in the preheated oven for 20 min or until the topping is golden brown and the berry juices are bubbling at the edges.

Step 8

Let them cool for at least 10 min before serving. The ramekins may still be hot, so set them on a plate or a pot holder, and be mindful that the filling will be just as hot as the ramekins!