Preheat the oven to 350 degrees F.
Put the peaches, cinnamon, and nutmeg in a medium saucepan over high heat and cook for 5 minutes, stirring constantly. Add the blueberries and cook, stirring occasionally, for 2 minutes. Put a strainer over a medium bowl and pour the mixture through the strainer to separate the fruit from the juice. Return the juice to the saucepan. Transfer the fruit to a 13 x 9-inch baking dish. Add the Dried Peach Sauce to the juice and cook, stirring occasionally, over medium-low heat until syrupy, about 5 minutes. Pour over the fruit. Roll the dough between two pieces of plastic wrap into a rectangle about 13 x 9 inches, and carefully position it on top of the fruit. Bake for 20 minutes, until well browned. Let cool slightly before serving. Covered and stored in the refrigerator, Peach-Blueberry Crisp will keep for 4 days.
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