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Preheat the oven to 350°F and position a rack in the center.
Lightly butter six 8-ounce ramekins and place them on a baking sheet.
In a large bowl, combine the peaches, blueberries, granulated sugar, honey, cornstarch, lemon juice, orange zest, cinnamon, nutmeg, vanilla, and salt. Toss gently until evenly coated and let stand for 10–15 minutes to draw out the juices.
Divide the fruit mixture evenly among the ramekins, filling each about three-quarters full.
To make the topping, combine the oats, flour, brown sugar, granulated sugar, and cinnamon in a separate bowl. Add the cold butter and work it in with your fingers or a pastry cutter until the mixture forms coarse, clumpy crumbs; stir in the pecans if using.
Spoon the topping evenly over the fruit, keeping it loose and craggy.
Bake for 40–45 minutes, until the topping is golden brown and the filling is bubbling at the edges.
Let cool for about 10 minutes before serving warm.