Step 1

Mix together the topping ingredients in a bowl. Set aside.

Step 2

In another small bowl, mix together the brown sugar, cornstarch, ginger, and cinnamon.

Step 3

Place the peaches, blueberries, and lemon into a slow cooker and toss with the cornstarch-sugar mixture. Top with the crumble topping.

Step 4

Cover with a double layer of paper towel pulled taught so it doesn't touch the crumble top. Cook on high for 2 hours or low for 4 hours.

Step 5

Serve with vegan ice cream, if desired.