Directions

for the fruit filling:

1. Preheat the oven to 350 degrees and prepare four 6-8 oz. individual ramekins.
2. Peel the peaches and cut into slices.
3. Put slices in a large bowl. Add lemon zest, lemon juice, sugar, and flour. Toss until all the peaches are coated.
4. Gently mix in blueberries.
5. Let the mixture sit for 5 minutes while you make the crumble.

for the crumble:

1. Place flour, brown sugar, oats, and cinnamon in a medium bowl and mix until combined.
2. Add melted butter a little at a time and mix until the mixture comes to a crumbly texture.
3. Spoon filling into the ramekins and add crumble on top. Bake on a baking sheet for 40-45 minutes until the tops have browned and the juices are bubbly.