Nutty Blueberry Crumble: The Best Nutty Blueberry Crumble Recipe from Cook'n

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	Nutty Blueberry Crumble

Serves: 6

Print this Recipe

Serving: 1 wedge

   6 Rhodes Cinnamon Rolls (1 pkg of 6 rolls come in their own pan)
   1 (16 1/2-ounce) can blueberries
   1 cup pecans or walnuts, coarsely chopped
   1/4 cup butter, softened
   1/2 cup flour
   1 tablespoon cornstarch
   1/2 cup brown sugar

Open cinnamon roll package and arrange rolls in pan. Drain blueberries, reserving the syrup. Divide blueberries in half and sprinkle half over the frozen cinnamon rolls. Combine the butter, flour, brown sugar, and nuts and sprinkle over rolls. Immediately bake (no thawing or rising) at 350°F for 30-35 minutes. Drizzle with cream cheese frosting (included with the cinnamon rolls) while still warm. Combine cornstartch and reserved syrup and cook in saucepan over medium heat until thickened. Stir in remaining blueberries. Serve over the crumble.

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