Fruity Crumble

I'm not really sure what to call this. The original recipe calls it a blueberry-peach crumble but I also added blackberries. Blackberry-blueberry-peach crumble is just too long! I made lots of modifications and I"m not even sure you could call it the same recipe as the original. This is what I did.

1/2 pint blueberries
3 peaches, peeled and sliced
1/2 tsp lemon extract
1/2 tsp vanilla extract
1/2 cup sugar
1/4 cup flour

Crumble topping:
1/2 cup flour
1/2 cup oats
1/3 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
6 tablespoons cold butter, chopped

1. Preheat the oven to 350.
2. In a bowl, combine everything in the first ingredient list. Mix until fruit is well coated (David used his hands and kind of mushed it all together). Set aside.
3. Combine flour, oats, brown sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and it's crumbly.  (Where my butter was ended up crumbly but not everything stuck to it. It still turned out okay)
4. Place in a glass baking dish. If you use a 2 qt dish, you  need to put a baking sheet under it to collect everything that bubbles over. We used a 5 qt dish and didn't need the baking sheet.
5. Bake for 30 minutes (until the topping is browned and crisp and the juices are bubbly). Serve warm with ice cream! (You obviously don't have. Room temperature works too but with ice cream, it's SO much better!).