Nectarine Blueberry Crumble Recipe
- 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
- 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.
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.