Preheat oven to 375 F. Butter 4 small pie dishes or 1 8x12 baking pan.
Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and set aside.
In a large bowl, toss peaches and blueberries with lemon juice. Add sugar and flour and mix to coat well.
Divide perogies in pie dishes or add to baking pan. Top with peach and blueberry mixture.
In a small mixing bowl, mix granola, salt, cinnamon and ginger. Add brown sugar and mix well. Add butter and mix with your hands to break down the butter to a crumbly mixture. Sprinkle evenly over peaches and blueberries.
Bake for 25-30 mins until golden and bubbly.