2/3 to 3/4 c. brown sugar
1/2 c. flour
1/2 c. quick cooking rolled oats
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 c. butter
4 c. fresh red raspberries
2 c. sliced peaches (about 4 medium)
2 tbsp. to 1/4 c. sugar
Cream, ice cream, whipped cream or whipped topping

Topping: Combine brown sugar, rolled oats, cinnamon and nutmeg. Cut in shortening till mixture is crumbly. Set aside.

Filling: In a 8x8x2 inch oiled baking dish or pan, toss the raspberries and peaches with sugar. Spoon topping mixture over fruit. Bake in 375 degree oven for 30 to 35 minutes or until topping is golden brown. Serve warm or cold with cream, ice cream, whipped cream or whipped topping.