Preheat the oven to 350 F. Generously coat a 9” spring form pan with cooking spray
In a large bowl, whisk together the dry ingredients.
In a separate large bowl whisk together the wet ingredients. Set aside.
In a third bowl, mix in the ingredients for the crumble. Set that aside.
Add wet ingredients to dry ingredients and stir delicately with a wooden spoon or rubber spatula until well incorporated. Fold in the blueberries and diced peaches.
Pour the batter into your prepared spring form pan. Drop half the crumble on top and press it down slightly so it sort of sinks into the batter. Add the rest of the crumble and spread loosely on top.
Bake in the middle of the oven for 70-75 minutes or until the top is nice and golden brown and a skewer inserted into the cake comes out somewhat clean.
Turn the oven off and allow cake to cool for about an hour, then transfer to cooling rack and cool to room temperature.
Refrigerate for at least 4 hours before unmolding.