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Nectarine Blueberry Crumble

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.'"

Rate/Review | Read Reviews (6)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

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.

Footnotes

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.