In a large mixing bowl, gently combine sliced peaches and blueberries with granulated sugar and honey, ensuring each piece is coated. Add cornstarch, vanilla bean paste, ground cinnamon, and lemon zest, tossing until well-coated. Transfer to a buttered baking dish.

In a separate bowl, whisk together flour, rolled oats, brown sugar, cinnamon, and salt. Dice the chilled butter and incorporate it into the mixture until it resembles coarse crumbs. Sprinkle the crumble topping evenly over the fruit filling.

Preheat oven to 375°F (190°C). Place the crumble in the center of the oven and bake for 35-40 minutes or until the topping is golden brown and the fruit bubbles at the edges.

Allow to cool slightly for about 10 minutes. Serve with honey mascarpone cream or vanilla gelato, garnished with a blueberry reduction and fresh fruit.