Blueberry Peach Crisp

Heat the oven to 350° and spray a 9x13-inch pan with cooking spray.
In a large bowl, gently toss the peaches and blueberries with the melted butter, brown sugar, cornstarch, lemon juice and vanilla extract.
4 cups sliced peaches, 3 cups blueberries, 6 tablespoons butter, ⅓ cup brown sugar, 4 teaspoons cornstarch, 1 tablespoon lemon juice, 2 teaspoons vanilla extract
Pour the fruit into a prepared 9x13-inch pan.
Combine the oats, flour, brown sugar, cinnamon, and salt together in a medium bowl.
1 cup old fashioned oats, ¼ cup all-purpose flour, ½ cup brown sugar, 1 teaspoon cinnamon, ¼ teaspoon salt
Add the butter and, using a fork, pastry cutter, or your fingers, combine until the mixture resembles coarse crumbs.
¾ cup butter
Spoon the crumble mixture evenly over the fruit.
Place in the preheated oven and bake for 45 minutes.
Remove and let cool for 10-15 minutes. Serve with ice cream or whipped cream.