Preheat oven to 375 degrees F (190 C).
Lightly spray ramekins with baking spray. Set aside.
In a medium size bowl, toss together the blueberries, sugar, cornstarch, lemon juice, and lemon zest.
Divide blueberries into ramekins.
To make the topping, mix all the topping ingredients in a bowl with your hands, or a pastry cutter.
Cover the blueberries with the crisp topping and bake, 15-20 minutes, or until crust looks golden brown.
Make sure you bake the ramekins on a cookie tray because the blueberries may bubble up and spill over.
Ice cream would be an excellent topping for this if you desire, although it’s quite perfect on its own! Enjoy warm or at room temp!