FILLING:

1 (29 oz.) can sliced peaches, drained
1 (21 oz.) can apple pie filling
1 tbsp. grated lemon peel
1/2 tsp. freshly grated nutmeg

TOPPING:

1 c. flour
1/2 c. regular sugar
1/2 tsp. nutmeg
1/2 c. softened butter
1 (4 oz.) can slivered almonds
1/2 c. heavy cream

Heat oven to 425 degrees. Grease a 9-inch deep dish pie plate. Gently stir peaches, pie filling, lemon peel, 1/2 teaspoon nutmeg.

In another bowl, combine flour, sugar, 1/2 teaspoon nutmeg. Using large fork or pastry blender, cut in butter until coarse crumbs. Chop almonds and stir into crumb mixture. Spoon mixture over fruit. Bake 15 minutes uncovered. Sprinkle with remaining almonds and bake another 10 minutes until top is golden brown. Serve warm with whipped cream.