Fresh Blueberry and Peach Buckle

4 C. fresh blueberries
4 C. thinly sliced fresh peaches, with skin on
3/4 C. sugar
zest and juice of 1 lemon
1 heaping tablespoon cornstarch
1/4 tsp. cinnamon

1 C. quick cook oatmeal
1 C. flour
2 sticks butter
1 C. brown sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon

1. In medium bowl combine fruit, sugar, lemon zest and juice, cornstarch and
cinnamon. Toss well.

2. Pour into a 2 quart decorative baking dish.

3. In another bowl, combine all ingredients for topping and with a pastry
cutter, mix in the butter until it is the size of peas. Pour over fruit and
spread evenly.

4. Place in preheated 375 degree oven for 45 minutes on a baking sheet lined
with foil to catch drippings.

5. Remove from oven, cool to room temperature and serve with vanilla ice cream
or whipped cream.