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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Spread peaches and blueberries evenly in a 2-quart square baking dish. Sprinkle ground nutmeg over the fruit.
In a medium bowl, combine almonds, oats, brown sugar, coconut, butter and cinnamon. (The 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. Top with whipped topping and freshly grated nutmeg.