Image
Image
Elevate your desserts with our Blueberry Cinnamon Roll Crumble. This versatile topping combines the fruity essence of blueberry muffins with warm cinnamon and crunchy oats, creating a delicious addition to ice cream, piece, or as a standalone treat.
Makes
5 Cups
Ingredients
6 4-ounce Otis Spunkmeyer Blueberry Muffins, crumbled
3/4 cup Old Fashioned Oats
4 tablespoons softened Unsalted Butter
1/4 cup Granulated Sugar
2 tablespoons Flour
1 teaspoon Cinnamon
1/4 teaspoon Kosher Salt
1 Egg White
Preparation
- Combine all the ingredients together, excluding the egg white, in a medium size mixing bowl until the ingredients begin to ball up into irregularlly sized pieces.
- Whisk egg white until it is foamy and add to the oat mixture. Toss to combine.
- Spread the crumble onto a parchment lined baking sheet. Bake for 12-15 minutes at 350° F. Stir halfway through the bake time to promote even cooking.
- Remove the crumble from the oven once golden brown. Allow to cool completely on the pan before using. Store in an airtight container.
