Peach & Blueberry Crisp with Vanilla Ice Cream



  1. Preheat the over to 375 degrees and butter 4 ramekins, set aside.
  2. Mix together the blueberries, peaches, sugar, cornstarch, cinnamon, ginger, salt, and lemon juice. Spoon into the prepared ramekins.
  3. To make the crisp topping, mix together the brown sugar, oats, flour, and salt. Cut the butter into the dry ingredients until the mixture is moist but still crumbly.
  4. Sprinkle the topping evenly over the fruit.
  5. Bake on a parchment-lined sheet tray until the filling is bubbly and top is brown {about 30 minutes}. Serve warm at room temperature with vanilla ice cream.