Sunday Sundae: A delectable coffee crumble to top your ‘dae

By Hannah Hassler

It’s Sunday, which sounds like Sundae, and to me everyday really is about ice cream, so why not take your ‘dae to a new level with this perfectly salty and sweet coffee crumble that I made as part two of our Lavender Blueberry Ice Cream post a few weeks back. Be prepared to not be able to stop eating this stuff, it’s addicting. I’ve even considered adding this to my morning oatmeal or yogurt, but somehow I think that starts tipping the scale to dessert for breakfast, but then again, what’s wrong with that?


Ice Cream Coffee Crumble


6 tablespoons (¾ stick) unsalted butter, melted

3/4 cup almond flour or almond meal

1/3 cup all-purpose flour

1/3 cup sugar

1/4 cup unsweetened cocoa powder

1/4 cup ground Green Mountain Coffee® Wild Mountain Blueberry Coffee

1 teaspoon kosher salt


  1. Preheat oven to 325°.
  2. Combine butter, almond flour, all purpose flour, sugar, cocoa powder, coffee, and salt in a food processor. Mix until combined.
  3. Spread crumbs on a baking sheet. Bake for 15-20 minutes, stirring occasionally. Crumble will be fragrant and dried out.
  4. Let cool. Serve over Lavender Blueberry Ice CreamStore in a sealed container in the refrigerator for up to 5 days. 






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