You know how fire extinguisher cases often have the phase "In case of emergency, break glass!" Before Wendy left for her business trip, she wrote today's blog post for an "In case of emergency" situation.  She said "do you want me to write a post for this week?" To which I responded, quite incredulously, "It's Week of Alex, I can't have your posts in Week of Alex!" But my spouse knows me better than I do, and she knows my blogging eyes are bigger than my stomach. So she went ahead and wrote today's post anyway, "In case of emergency." 

After a crazy day at work, followed by some frantic home improvements tasks, that went right into an event where I was guest speaking to a graduate studies course at American University on Social Media, followed immediately by some serious writer's block, I'm breaking the glass.

So without further ado, I bring you something that is truly deliciously amazing. 

Hold onto your hats folks. If you thought last week's Peach Gingersnap Pie was something to write home about, I have another peach recipe for you that rivals it, or dare I say it, may even come out on top. Come along with me as I make a Peach & Plum Crumble. It's so divine, you won't believe it's a lighter version of a Weight Watchers recipe!

Ingredients

• 2 fresh peaches
• 3 fresh plums
• 2 tbsp. light brown sugar
• 2 pinches cinnamon
• 5 tbsp. whole wheat flour
• 5 tbsp. granulated sugar
• 1/4 tsp. salt
• 1 large egg white
• 3 tbsp. salted butter

Instructions

Preheat oven to 375 degrees. Coat a 9" glass baking dish with nonstick spray.

Wash peaches and plums. Cut each into thin equal sized slices, removing the pits. Place into a medium bowl. 

Gently toss fruit with brown sugar and set aside.

In a small bowl, combine flour, granulated sugar, cinnamon, and salt. 

Add egg white to dry mixture, and mix with hands until well combined.

Transfer fruit mixture to glass baking dish. Top evenly with the flour mixture...

...and drizzle melted butter over top.

Bake 30 - 45 minutes until fruit just starts to bubble.

Allow to cool slightly, and serve warm. Serve as is for a wonderful brunch item, or if desired, top with vanilla bean ice cream as a dessert option.

For something so quick and easy to make, it is amazing how delicious it is. I felt like this was the perfect thing to make the evening before leaving on a business trip. That way Alex could have something sweet to remember me by while I was out of town. Hopefully it would also help him remember to eat while I'm gone. He has a nasty little habit of getting so involved in his projects that he tends to forget about things like that. Oh, details.

What do you think? Does it look good enough to give it a try? It keeps for several days in the fridge, but we don't usually let it hang around long enough to really prove that.