Preheat the oven to 350°F. Line a baking tray with parchment paper. Lightly grease four 1-cup ramekins with butter or coconut oil and place them on the tray.

In a medium bowl, add the blueberries, maple syrup, vanilla extract, and lemon zest until well-combined. Sprinkle in the tapioca starch and gently toss to coat.

In a separate bowl, combine the walnuts, oats, coconut sugar, and salt. Mix well, then add in the butter to the mixture and use a fork, pastry cutter, or your hands to work it into a crumbly topping.

Divide the blueberry mixture evenly between the ramekins. Generously pile the topping over each one. It will bake down, so don’t be shy.

Bake for about 30 to 35 minutes, or until the tops are golden and the filling is bubbling around the edges. Let cool for 10 to 15 minutes before serving! Enjoy!

NOTES:
I prefer my crisps lightly sweetened – taste your berries and adjust the maple syrup if needed.
Store leftovers in the fridge for up to 4 days. Reheat before eating.