Preheat the oven to 350°F then grease a 9 x 9” baking dish and set aside.Combine the peaches and the blueberries in a large bowl and pour in the honey (or coconut sugar/agave), lemon juice, and arrowroot. Toss until evenly coated then pour into the baking dish.In a separate large bowl, combine all of the ingredients for the topping and stir together. You should be able to press it together with your fingers. Spread the mixture on top of the filling, covering it on all sides.Bake in the oven for 30-35 minutes, or until the fruit begins to bubble and the topping is light golden brown. Allow to cool for 15 minutes then serve with vanilla ice cream and enjoy!Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.