Peach-Blueberry Crisp

Preheat oven to 350 degrees F. Spread peaches and blueberries evenly in a 2-quart square baking dish. Sprinkle the 1/4 teaspoon ground nutmeg over fruit.

In a medium bowl combine almonds, oats, brown sugar, coconut, butter, and cinnamon. (Mixture will be crumbly.) Spread almond mixture on top of fruit.

Bake for 35 minutes, covering with foil for the last 10 minutes of baking to keep topping from getting too dark.

To serve, spoon crisp into serving dishes. Serve with whipped dessert topping and freshly grated nutmeg.