Blueberry Peach Crumble

• 6 commercial coconut macaroons
• 1/2 cup all-purpose flour
• 1/4 cup sugar, divided
• 2 tablespoons brown sugar
• 3 tablespoons reduced-calorie margarine, melted
• 3 cups sliced fresh peaches
• 3 cups fresh blueberries
• 1 tablespoon all-purpose flour
• 2 1/4 cups vanilla nonfat frozen yogurt

1. Place macaroons on a baking sheet. Bake at 275u0b0 for 25 minutes.
2. 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.
3. 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 350u0b0 for 30 minutes. Serve warm, and top each serving with 1/4 cup frozen yogurt.

coconut macaroons, allpurpose, sugar, brown sugar, margarine, peaches, fresh blueberries, flour, vanilla nonfat

Taken from www.myrecipes.com/recipe/blueberry-peach-crumble (may not work)