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Preheat the oven to 375 F.
Use a 10 x 7 inch high-sided, rectangular baking dish. Or use a 10-inch high-sided cast-iron skillet or 9-inch or 10-inch high-sided round baking dish.
In a large bowl, combine melted butter, sliced peaches, blueberries, freshly squeezed lemon juice, brown sugar, vanilla extract, and cornstarch. Mix really well with the spoon, being careful not to break the fruit. Reserve some of the sliced peaches and blueberries for later use.
Transfer the fruit mixture to a butter-greased baking dish.
In a medium mixing bowl, combine flour, oats, and toasted sliced almonds. Add the softened (not melted) butter and use a fork to work the butter into the dry ingredients until everything is moist and clumps together.
Sprinkle the topping over the fruit mixture in a baking dish. Scatter the reserved sliced peaches and blueberries around the edges of the crisp.
Transfer the peach and blueberry crisp to the oven and bake, uncovered, for 40 or 45 minutes or until the top is golden and the fruit is bubbling.
Remove from the oven and let cool slightly.