Heat oven 350F. Prepare a 50-50 ice water bath.
Cut a crisscross in the top of each peach. Drop into a pan of boiling water. Blanch peach for about 30 seconds. Remove with a slotted spoon to ice water bath. Peel peaches and discard skins.
Slice peaches and toss with lemon juice and blueberries. Layer half of the fruit mixture over bottom of a 9-inch-deep dish pie plate.
Place bread cubes in food processor. Process to form small irregular crumbs. You should have 2 ½ to 3 cups of crumbs. Transfer to a mixing bowl. Add brown sugar, lemon zest and cinnamon, mix well with a fork. Add melted butter and vanilla and mix until crumbs are fully coated.
Sprinkle half the crumbs evenly over the fruit in the pie plate.
Layer remaining fruit on top and sprinkle with remaining crumb mixture.
Bake for 30 to 40 minutes or until bubbly and crumb topping is crisp.
Let stand 30 minutes before serving. Best served warm.
