Blueberry Peach Crumble
|Coconut macaroons||6 (Commercial)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs), divided|
|Brown sugar||2 Tablespoon|
|Reduced-calorie margarine||3 Tablespoon, melted|
|Sliced fresh peaches||3 Cup (48 tbs)|
|Fresh blueberries||3 Cup (48 tbs)|
|All purpose flour||1 Tablespoon|
|Frozen nonfat vanilla yogurt||2 1⁄4 Cup (36 tbs)|
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.
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.