Blueberry & Peach Crunch

Taking advantage of seasonal fresh fruit for baked desserts is smart. What is also smart, is keeping a variety of frozen fruit options on hand in the freezer for convenience purposes. Raspberries, strawberries, peaches, blueberries, rhubarb, plums… any of these can be utilized for a simple and scrumptious dessert ready in a CRUNCH. Pun intended!

1, 12 oz Package Frozen Blueberries, Thawed & Drained
1, 20 oz Package Frozen Peaches, Thawed & Drained
1 Apple Peeled & Diced into Small Chunks
¾ Cup Honey
4 Tbs. Grand Marnier  (Can substitute in flavored liqueur)
¼ Cup AP Flour
½ Tsp. KosherSalt

Topping
1 Cup Whole Wheat Flour
1 Cup Oatmeal
½ Cup Slivered Almonds
¾ Cup Dark Brown Sugar
½ Tsp. Kosher Salt
1 ½ Sticks Cold Butter, Cubed
Honey for Drizzling

Preheat oven to 375°F
Prepare a 9×13 pan with cooking spray
Combine blueberries, peaches, apple, honey, Grand Marnier, ¼ cup of Flour, and salt in a bowl
Mix together and set aside
For the topping, place WW flour, oatmeal, brown sugar, butter, and almonds in a bowl
You can use a handheld  or stand mixer to bring the topping together, but I just went in with my hands
The goal is not to overwork this topping, but to slightly break the butter up and create a crumbly texture
Spread the blueberry/peach mixture into the pan
Spread the topping evenly over the fruit filling
Zig-zag a drizzle of honey across the top for an extra flourish of sweetness
Bake for 40-45 minutes til bubbly, crisp and toasty on top

Allow to cool, then scoop out generous servings to whoever happens to be around. Ice cream would make a great addition to the plate. Either way, this is best enjoyed with feet propped up and torso in a reclining position for optimum dessert eating relaxation. Make every spoonful a lackadaisical experience, slow and sweet.