Blueberry Peach Crisp

I made this dessert for Father's Day and it was so so yummy. I used several recipes as inspiration and came up with this. We had so many peaches that my dad brought down from Cooper Farms in Fairfield, Texas. The best peaches ever! We also had blueberries leftover from Hudson's birthday party. I knew I wanted to do a crisp instead of a cobbler for convenience. I didn't feel like making a pastry for the crust and this turned out to be perfect!

2 pounds peaches
2 teaspoons grated orange zest
2 tablespoons freshly squeezed orange juice
1 cup sugar (divided)
1 1/4 cups flour (divided)
1 cup fresh blueberries
1/2 teaspoon almond extract
1/4 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick cold butter, diced

Preheat oven to 350 degrees. Put the peaches in boiling water for 1 minute and then place them immediately in ice cold water. Peel and slice the peaches, and place them in a large bowl. Add the orange zest, orange juice, 1/2 cup sugar, 1/4 cup flour, and blueberries. Toss well. Spoon the mixture into a 2 quart baking dish. For the topping, combine 1 cup flour, 1/2 cup sugar, brown sugar, salt, cinnamon, and the butter in a bowl and using a pastry cutter, combine until the mixture is the size of peas. Sprinkle the topping over the fruit and bake for 45 minutes, until crispy and bubbly. Serve with fresh whipped cream, vanilla ice cream or all alone!