Directions

• Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or 9-inch pie plate.
• Prepare Filling: In a large bowl, combine sliced peaches and blueberries. In a small bowl, whisk together granulated sugar, cornstarch, cinnamon, ginger, and nutmeg. Sprinkle this mixture over the fruit, then add lemon juice and toss gently to coat. Pour the fruit mixture into the prepared baking dish.
• Make Crumble Topping: In a separate medium bowl, combine flour, rolled oats, brown sugar, allspice, and salt. Add the cold butter pieces. Using your fingertips, a pastry blender, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Assemble and Bake: Sprinkle the crumble topping evenly over the fruit filling.
• Bake: Bake for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbly.
• Serve: Let cool slightly before serving warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.