1 (21 oz.) can peach pie filling
1/4 tsp. ground nutmeg
1 c. Bisquick baking mix
1/4 c. milk
1 tbsp. sugar
1 tbsp. butter, softened
2 tbsp. toasted slivered almonds
Ground cinnamon

Heat oven to 425 degrees. Heat pie filling and nutmeg to boiling. Pour into 1 1/2 quart casserole. Mix baking mix, milk, sugar and butter until soft dough forms; beat vigorously 20 strokes. Stir in almonds. Drop by 6 spoonfuls onto hot peach mixture around edge of casserole; sprinkle with cinnamon. Bake until golden, 15 to 20 minutes. Let stand 10 minutes. 6 servings.