Peach-Blueberry Crumble with Alfalfa Honey

Cut peaches into 3/4-in. chunks. Melt 1 oz. butter in large saucepan over med. heat. Add peaches; cook 5 min., stirring occasionally.

Add blueberries, sugar, lemon juice, ginger, five-spice powder and 1/2 tsp. salt. Continue cooking until peaches are half-cooked, approximately 5 min. longer, depending on ripeness.

In cup, mix cornstarch with a little cold water, enough to dissolve; whisk smooth. Add cornstarch mixture to simmering filling; stir until thickened. Remove from heat and reserve.

For crumble topping, in large bowl, combine flour, brown sugar, oats and cinnamon. Add honey and butter chunks; knead gently with hands until butter is incorporated without forming a paste.

Preheat oven to 375°F. Divide peach filling evenly among 12 single-serving gratin dishes. Cover each dish evenly with crumble topping.

Bake 35 to 45 min., or until topping is golden brown. Serve warm.