Blueberry Peach Crumble

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 27%
  • Fat: 7.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.8g
  • Carbohydrate: 43.2g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 75mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. Place macaroons on a baking sheet. Bake at 275° for 25 minutes.
  2. 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.
  3. 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.
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