1/2 c. sugar
1 tbsp. all-purpose flour
1/2 tsp. ground nutmeg
3 c. sliced fresh peaches
2 c. fresh raspberries
1/4 c. orange juice
4 c. soft bread, cubed (5 slices)
1/4 c. coconut
2 tbsp. melted butter
1/8 tsp. ground nutmeg

Stir together sugar, flour and 1/2 teaspoon nutmeg. Stir in juice or water; toss to coat. Add 2 cups bread cubes. Toss until mixed. Transfer to an ungreased 2-quart square pan. For Topping: Combine remaining bread cubes and coconut. Stir together butter and 1/8 teaspoon nutmeg. Drizzle over bread cube mixture. Toss gently to coat. Sprinkle topping onto filling.

Bake in a 375°F oven for 25 to 35 minutes or until fruit is tender and topping is golden. Serve with ice cream. Makes 6 servings.