Nectarine Blueberry Crumble |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. Ingredients:
2-1/2 pound ripe nectarines (about 8 large) |
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, cubed |
1 egg white |
2/3 cup crushed macaroons |
1/2 cup quick-cooking oats |
Directions:
1. 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 cooking spray.
2. 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° for 40-45 minutes or until golden brown and bubbly around the edges. Yield: 10 servings.
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