Preheat your oven to 375°F (190°C). In a large mixing bowl, combine sliced fresh peaches and blueberries with granulated sugar and honey. Sprinkle in cornstarch, vanilla bean paste, ground cinnamon, and lemon zest. Toss gently until evenly coated. Rest for 10 minutes before spreading in a buttered baking dish.

In a separate bowl, whisk together all-purpose flour, rolled oats, light brown sugar, ground cinnamon, and salt. Cut chilled unsalted butter into small cubes and add to dry mixture. Rub butter into dry ingredients until it resembles coarse crumbs. Sprinkle evenly over the fruit filling.

Transfer to the preheated oven and bake for 35 to 40 minutes until the topping turns golden brown and filling bubbles gently. Remove and let cool for 10 minutes.

To serve, plate the warm crumble with a quenelle of honey mascarpone cream or gelato. Drizzle with blueberry reduction and arrange fresh blueberries and peach slices. Garnish with micro basil or thyme leaves.