Preheat oven to 400 degrees.

To peel peaches, bring a large saucepan of water to boil. Use a sharp knife to cut a small x through the peel at the bottom of each peach. When water is boiling, add the peaches and blanch for 30-60 seconds. Turn off burner and remove peaches from boiling water with a slotted spoon.

When they are cool enough to handle, peel off the skin. Then remove pits and slice peaches. You should end up with about 3 cups of peach slices.

Put the peach slices into a medium-large bowl and add blueberries, lemon zest, lemon juice, and brown sugar. Divide between four 5-6-ounce ramekins.

In a smaller bowl, combine flour, white sugar, brown sugar, and salt.

Chop the butter into several pieces and add to the bowl with the flour mixture. Then use your fingers to distribute throughout the mixture, until the butter is incorporated and the mixture is crumbly.

Put a rounded ⅓ cup of topping on the filling in each ramekin. You may have a little bit of topping leftover—distribute among the ramekins if possible. (The fruit will cook down as it bakes, so you can overfill your ramekins by a bit.)

Bake for 25-30 minutes, until the topping is browned, and the filling is bubbly.

Let cool for 5-10 minutes, then serve with a scoop of vanilla ice cream.