Blueberry Peach Crumble Recipe
Ingredients
| 6 commercial coconut macaroons | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs), divided | |
| Brown sugar | 2 Tablespoon | |
| 3 tablespoons reduced-calorie margarine, melted | ||
| Peaches | 3 Cup (16 tbs), sliced | |
| Blueberries | 3 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| 2 1/4 cups vanilla nonfat frozen yogurt | ||
Directions
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.
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.
Chef
