Blueberry Peach Crumble

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.