1 (1 lb.) can sliced peaches
1 (13 1/2 oz.) pkg. blueberry muffin mix (plus the ingredients needed to prepare it)
1/2 c. flour
1/2 c. sugar
1/2 tsp. nutmeg
1/4 c. butter
1 tbsp. lemon juice

Preheat oven to 325°F. Drain peaches and the blueberries from muffin mix. Save 2 tablespoons of the blueberry juice.

Prepare the muffin mix according to the package and spread into a greased 2-quart casserole dish. Arrange peaches on top the batter in even rows.

Combine the blueberries, reserved liquid and lemon juice and scatter over the peaches.

Combine flour, sugar and nutmeg. Cut butter into flour mixture until crumbly. Sprinkle crumbs over the fruit and bake 1 1/4 hours at 325°F or until lightly browned. Serve warm with cream or ice cream.