Peach And Blueberry Crisp

2 pounds peaches - peeled, pitted and sliced or you can use frozen

1/2 cup sugar - more to taste

1/2 cup water

2 teaspoons cornstarch

1 teaspoon cinnamon

1 teaspoon vanilla

3/4 cup blueberries - fresh or frozen

1 1/2 cups oatmeal - old fashioned, not the quick oats

1/4 cup flour

1 teaspoon cinnamon

1/2 cup brown sugar

1/2 teaspoon salt

1/2 cup butter - chilled and cut into cubes

Container: saucepan, mixing bowl, two quart baking dish

In a saucepan over medium heat, combine the peaches, sugar, water, cornstarch, cinnamon and vanilla. Cook until the peaches thicken, approximately 10 minutes.

Add in the blueberries and cook for another 5 minutes. Meanwhile, in a mixing bowl, combine the oats, brown sugar, cinnamon, flour and salt. Add the cubed butter and cut the butter into the dry ingredients with a fork or pastry blender until crumbles form. Pour the fruit into a two quart baking dish. Sprinkle the crumbles over the fruit. Place the baking dish on top of a cookie sheet to help catch any drippings while baked. Place into a 350° F preheated oven for 30 minutes or until the topping is golden brown. Serve warm or at room temperature with vanilla ice cream or whipped cream.