Peach Crock Pot Crumble

2 15-ounce cans peach slices, packed in juice
1 8-ounce can pineapple chunks, paced in juice
2 Tablespoons orange marmalade
1 teaspoon vanilla
1 cup whole wheat bread cubes
2 Tablespoons whole wheat flour
1/3 cup shredded coconut
1 Tablespoon melted butter
1 Tablespoon honey

Drain fruits and reserve one-half cup juice. Place fruit in crock pot. Combine reserved juice with marmalade and vanilla. Pour over fruit. Cover crock pot and cook on Low for two hours. For topping, in a bowl, mix bread cubes, flour and coconut. Pour butter and honey over bread mixture and toss well. Sprinkle bread mixture on top of hot fruit. Cover and cook two hours more on High. Serve with low-fat frozen yogurt or whipped topping to six.