Otis Spunkmeyer Blueberry Muffins blended with oats, cinnamon, sugar and butter and baked for an irresistible ice cream or pie topping.


5 Cups


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

  1. 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.
  2. Whisk egg white until it is foamy and add to the oat mixture. Toss to combine.
  3. 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.
  4. Remove the crumble from the oven once golden brown. Allow to cool completely on the pan before using. Store in an airtight container.
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