Blueberry and Peach Crumble

This is a simple dessert, that is a crowd pleasure. Every time I make this, it doesn't stay around long. A wonderful anytime favorite with some vanilla ice cream.

Blueberry and Peach Crumble

The fruit: 

2 large cans (29 oz) peaches, drained
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries

The topping:

1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick cold butter, diced

Preheat oven 350 degrees.

Place peaches in a large bowl, add lemon juice, sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Pour into a 9X13 baking dish.
For the topping, combine the flour, sugar, brown sugar, salt, cinnamon, and the butter in a bowl. With a pastry knife, cut in the butter until it is the size of peas. Rub the mixture with your fingers until you have big crumbles, then sprinkle evenly over the fruit. Bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.

**Fresh peaches can be used when in season.