3 cups sliced, peeled fresh peaches (3 medium)
2 cups fresh blueberries
1/2 teaspoon ground nutmeg
1/2 cup regular rolled oats
1/2 cup chopped almonds
1/3 cup packed brown sugar
1/4 cup flaked coconut
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
1 cup frozen light whipped dessert topping, thawed
Grated whole nutmeg
Preheat oven to 350 degrees. In three 6 1/2-inch oven-proof skillets, or a 2-quart baking dish, combine peaches and blueberries. Sprinkle with ground nutmeg.
For topping, in a medium bowl stir together oats, almonds, brown sugar, coconut and cinnamon. Drizzle with melted butter; toss gently to coat. Sprinkle topping over fruit.
Bake 25 to 35 minutes, or until peaches are tender and topping is golden. If necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking.
Serve warm. Top each serving with whipped topping and sprinkle with grated nutmeg.
Makes: 6 servings, each 3/4 cup.