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Preheat oven to 375 degrees F.
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Prepare the topping. In a medium bowl, stir together oats, oat flour, sugars, cinnamon, and pecans until well combined. Drizzle in the oil and stir until clumps form. Set aside while you prepare the filling.
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Prepare the filling. In a large bowl, stir together peaches, blueberries, cornstarch, sugar, cinnamon, and ginger until well combined. Divide filling as evenly as possible among 5-6 oven safe ramekins or bowls. Alternatively, the crisp may be baked in an 8 or 9 inch square pan, just be sure to adjust the baking time accordingly. Cover the filling with the topping, making sure you have enough for each of them.
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Place the baking vessels on a sheet pan in case they bubble over and bake for about 30 minutes, until the fruit is bubbling and the crisp is golden brown. Serve immediately. Leftovers may be stored in the refrigerator for up to 3 days and may be eaten cold or reheated in the oven or microwave until warm.