Nutty Blueberry Crumble

Nutty Blueberry Crumble. I just can’t eat enough nuts and berries. They would dominate my desert island food list of “can’t live withouts”. I would go berry nutty, but I would be berry happy.

In fact I almost did go berry nutty — all the way to the bathroom and back a few summers ago by over-indulging in this gluten free vegan mixed berry crumble.

If I had to pick a dessert of choice, it would have to be anything berry – berry smoothies, berry pancakes, berry pies, berry strudels, berry cakes, berry muffins. Oh, the list of pleasures is endless. But the list of calories would also be too, if I allowed my mouth to open too berry wide.

This crumble is the Switzerland in my war of heart and mind. It satisfies the need for a berry blast, but doesn’t blow up the hips.

Nutty Blueberry Crumble

Imagen and recipe

Prep Time: 15
Bake Time: 30-35
Servings: 6


  • 1 package Rhodes Anytime!™ Cinnamon Rolls (6 rolls come in their own pan)
  • 21 oz. can blueberry pie filling
  • 1 cup pecans or walnuts, coarsely chopped
  • 1/4 cup butter, softened
  • 1/2 cup flour
  • 1 tablespoon cornstarch
  • 1/2 cup brown sugar


  1. Open cinnamon roll package and arrange rolls in pan. Drain blueberries, reserving the syrup. Spread blueberry pie filling over the frozen cinnamon rolls.
  2. Combine the butter, flour, brown sugar, and nuts and sprinkle over rolls. Immediately bake (no thawing or rising) at 350°F 30-35 minutes.
  3. Drizzle with cream cheese frosting (included with the cinnamon rolls) while still warm.
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