Blueberry Peach Crumble

Oxmoor House
9 servings.


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6 commercial coconut macaroons
1/2 cup all-purpose flour
1/4 cup sugar, divided
2 tablespoons brown sugar
3 tablespoons reduced-calorie margarine, melted
3 cups sliced fresh peaches
3 cups fresh blueberries
1 tablespoon all-purpose flour
2 1/4 cups vanilla nonfat frozen yogurt


Place macaroons on a baking sheet. Bake at 275° for 25 minutes.

Position knife blade in food processor bowl; add macaroons, and process until coarsely chopped. Combine chopped macaroons, 1/2 cup flour, 2 tablespoons sugar, and brown sugar in a medium bowl. Add margarine, and stir well. Set aside.

Combine peaches and blueberries in an 8-inch square baking dish. Combine remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle over fruit mixture. Top with macaroon mixture. Bake, uncovered, at 350° for 30 minutes. Serve warm, and top each serving with 1/4 cup frozen yogurt.

Created date

August 2009

Nutritional Information

Calories 240
Caloriesfromfat 27 %
Fat 7.1 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.8 g
Carbohydrate 43.2 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 75 mg
Calcium 0.0 mg