Preheat oven to 400˚F.

Cut up butter and mix flour, oats, brown sugar, cinnamon with hands or in a food processor until sandy in texture.
Set aside.

Mix blueberries, current liqueur and sugar, taking care not to crush the blueberries.  Fill 8 ounce ramekins to the top.
Place ramekins on a sheet pan. Add oatmeal topping to the tops of the ramekins creating a loose mound.
Bake until the blueberry filling is bubbling out of the sides.

Let cool and serve. Can be topped with vanilla icecream or cream or perfect just by itself.