4 cups peaches, pitted, peeled and sliced
1 cup fresh blueberries, washed and drained
3/4 cup sugar, divided
2 tablespoons cornstarch
1/2 cup brown sugar, packed
1 cup quick-cooking oats, uncooked
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg, beaten
4 tablespoons butter, sliced
Gently toss together the fruit, 1/2 cup sugar and cornstarch in a 2-quart baking dish; set aside.
Combine remaining ingredients. Stir with a fork until crumbly. Sprinkle over fruit mixture. Bake at 375 degrees for 25 to 35 minutes or until topping is golden.