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Blueberry Peach Crumble

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  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.
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.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1506 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.7%

Saturated Fat 1.6 g7.9%

Trans Fat 0 g

Cholesterol 11.7 mg3.9%

Sodium 692.6 mg28.9%

Total Carbohydrates 299 g99.7%

Dietary Fiber 24.8 g99%

Sugars 180.4 g

Protein 31 g62.9%

Vitamin A 40.3% Vitamin C 1011.8%

Calcium 4.5% Iron 27.6%

*Based on a 2000 Calorie diet

Blueberry Peach Crumble Recipe