Brown Sugar Caramel Blackberry Peach Crisp with Double the Crumble

prepPreheat oven to 375°F / 190°C
4 to 5 peaches, sliced (about 5 cups)	Toss peaches with butter, vanilla, sugar	Bake 375°F / 190°C, 25–30 min	Scatter crumble, bake 375°F / 190°C, 25–30 min	Cool 5–10 min, serve with ice cream
2 tablespoons / 30 g cold salted butter, cubed
1 teaspoon vanilla extract
1/4 cup / 55 g brown sugar
3 cups fresh blackberries	Stir blackberries & zest into peaches
2 teaspoons lemon zest
2 cups / 150 g old fashioned rolled oats	Combine oats, flour, sugar, soda, cinnamon	Work in softened butter until crumbs form
6 tablespoons / 50 g all purpose flour
3/4 cup / 165 g brown sugar
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 1/2 sticks / 170 g salted butter, softened
vanilla bean ice cream, for serving

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