Nectarine Blueberry Crumble

This fruitful dessert is a peachy use of the season's bounty. This juicy crumble is perfect for taking to get-togethers of all kinds. Crushed macaroons make a delightfully different topping for the blueberries and nectarines. For a special treat, serve it with low-fat frozen yogurt.


10 servings


2 1/2 pounds ripe nectarines
2 cups fresh or frozen blueberries
1/3 cup granulated (white) 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


Preheat oven to 375°F (191°C). Grease a shallow 3-quart baking dish with Pan Release or baking spray with flour.

Peel nectarines and remove pits; cut fruit into 1/2-inch slices. Place in a bowl; add the blueberries, sugar and nutmeg. Drizzle with lemon juice; toss lightly. Transfer to prepared baking dish.

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, for 40 to 45 minutes or until golden brown and bubbly around the edges.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 40 minutes
Total Time: 1 hour

Nutritional Information

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.

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