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Preheat the oven to 400.
Peel and grate the fresh ginger.
Combine blueberries, ginger, sugar, and corn starch until well-mixed.
Cut the butter into small cubes.
Combine flour, brown sugar, and butter in a medium bowl.
Using your hands, a fork, or a pastry cutter, work the butter into the flour and brown sugar until the largest pieces are the size of small peas, and the mixture is crumbly.
Grease a 9x9 dish.
Place blueberry mixture in the bottom of the dish. Sprinkle on the topping.
Bake at 400 for 15 minutes, then decrease the temperature to 375 and bake an additional 30 minutes or until the topping is golden-brown.
If you don't want your crisp to have juices flowing everywhere, allow to cool for at least 2 hours before digging in. However, I generally have no self-control, so I dig in almost immediately. It may not be as pretty, but man it is tasty!