Nectarine Blueberry Crumble

SUBMITTED BY: Marilyn Schroeder

"A peachy use of the season's bounty is Marilyn Schroeder's fruitful dessert. 'I bring this juicy crumble to get-togethers of all kinds,' she writes from Alexandria, Minnesota. 'Crushed macaroons make a delightfully different topping for the blueberries and nectarines. For a special treat, serve it with low-fat frozen yogurt.'"

RECIPE RATING:

Read Reviews (3)

Review/Rate This Recipe

PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

2 1/2 pounds ripe nectarines
2 cups fresh or frozen blueberries
1/3 cup sugar
1/4 teaspoon ground nutmeg
2 tablespoons lemon juice
1/3 cup packed brown sugar
2 tablespoons butter or stick margarine, cubed
1 egg white
2/3 cup crushed macaroons
1/2 cup quick-cooking oats

DIRECTIONS

Peel nectarines and remove pits; cut fruit into 1/2-in. slices. Place in a bowl; add the blueberries, sugar and nutmeg. Drizzle with lemon juice; toss lightly. Transfer to a shallow 3-qt. baking dish coated with nonstick cooking spray.
In a bowl, combine the brown sugar, butter and egg white; mix well. Stir in macaroon crumbs and oats. Spoon over the fruit mixture. Bake, uncovered, at 375 degrees F for 40-45 minutes or until golden brown and bubbly around the edges.

FOOTNOTE

Nutritional Analysis: One serving equals 195 calories, 5 g fat (3 g saturated fat), 6 mg cholesterol, 45 mg sodium, 38 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch, 1 fat.