Cinnamon Cookie Crumble with fresh blueberries and vanilla ice cream


2/3 cup Royal Dansk Butter Cookies
¾ cup sugar in the raw
2/3 cup wheat flour
1/3 cup butter
1 tsp cinnamon
Zest from 1/4 organic lemon
Pinch of salt


7 oz blueberries
4 scoops vanilla bean ice cream


Mix all ingredients in a food processor for 1 minute. Line a baking sheet with parchment paper and spread the mixture out on top. Bake for 7 minutes on 400 °F.

Cut the Cinnamon Cookie Crumble into desired size and shape, and lift onto individual plates or a serving platter with a spatula. Garnish with blueberries and scoops of vanilla bean ice cream.

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