- 2 1/2 pounds ripe nectarines
- 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 or stick margarine, cubed
- 1 egg white
- 2/3 cup crushed macaroons
- 1/2 cup quick-cooking oats
- 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 nonstick cooking spray.
- 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 degrees F for 40-45 minutes or until golden brown and bubbly around the edges.