Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries and raspberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins.
For the topping, combine the flour, granulated sugar, brown sugar, salt, chocolate chips, and the butter in a bowl. Mix on low speed with an electric mixer until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. About 5 minutes before they are finished in the oven, sprinkle a few more chocolate chips on top. Serve warm. Enjoy!
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/chocolate-chip-peach-crumble/