In a sauté pan, over medium heat, add 1/2 tablespoon butter and granola. Cook, stirring, until browned - about 5 minutes. Remove and transfer to a small bowl.

In the same pan, over medium heat, add 1/2 tablespoon butter, blueberries, peaches, cornstarch, lemon juice, lemon rind, brown sugar, and a very light pinch of cinnamon.

Cook, stirring, for 2 minutes until the blueberries begin to break down.

To serve, divide blueberry/peach mixture between two bowls, add scoops of vanilla ice cream, and top with granola. Serve immediately.