Chop peaches and fold blueberries in.

Toss sugar, cornstarch, salt and lemon juice and zest of half a lemon into the fruit gently. Set aside.

Preheat oven to 325 degrees F. Set a rack in the bottom half of the oven.

Mix together flour, brown sugar, nutmeg, cinnamon, and salt.

Stir in the melted butter and blend gently with a fork to create clumps. Spread out on a plate and refrigerate until butter and mixture is cold.

Butter an 8”x8” square baking pan. Add the macerated fruit mixture, and sprinkle the crumble mixture on top.

Bake in preheated oven for 25-30 minutes or until the top is golden brown and the fruit is bubbling on the edges.

Whisk together ricotta, cream, sugar, and vanilla bean until thick.

Serve on top of warm blueberry peach crumble.