Fresh blueberries are the star of this fresh and simple baked dessert. The crumb topping sinks below the surface of the blueberry mixture for crunchy, brown sugary goodness in each bite.
Preheat a saute pan on the stovetop over medium heat.
Melt 2 tbsp butter. Add 2 tbsp flour, stirring constantly, allowing flour and butter to cook and make a golden brown roux.
Add the blueberries and 3 tbsp sugar. Cook for about 2 minutes, stirring constantly.
Add the ¼ cup brandy. Use a wooden spoon to scrape the bottom of the pan.
Reduce to low and cook for about 5 minutes, stirring occasionally. The mixture will begin to get gooey as the blueberries produce juice.
Make the crumble topping by pulsing together the ½ cup brown sugar, ½ cup flour, and cubed ¼ cup cold butter in a blender or food processor until the coarse crumbs form and the flour has been thoroughly incorporated.
Divide blueberry mixture among 4 ramekins (depending on the size of your ramekins, you may be able to get more than 4 from this recipe).
Top each blueberry mixture with the crumble topping.
Place ramekins on a baking sheet and bake for 20 minutes until crumble is brown and begins to sink beneath the surface of the blueberry mixture. (Begin checking around 12 minutes if you used smaller ramekins and made more than 4.)
Allow to cool for a few minutes. Serve with vanilla ice cream if desired.