Ingredients
4
cups sliced peeled peaches (6 medium)
4
cups sliced peeled nectarines (6 medium)
1
cup fresh blueberries
1
cup sugar
2
tablespoons cornstarch
1
tablespoon lemon juice
1
box (14.5 oz) Betty Crocker™ Lemon Poppy Seed Muffin & Quick Bread Mix
3/4
cup milk
1/4
cup vegetable oil
2
eggs
1/2
teaspoon almond extract
Preparation
Place sheet of foil on lower oven rack. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, mix peaches, nectarines, blueberries, sugar, cornstarch and lemon juice. Spoon into baking dish. Bake 25 minutes or until hot and bubbly.
Meanwhile, in medium bowl, stir muffin mix, milk, oil, eggs and almond extract just until blended. Spoon batter over hot filling.
Bake 25 to 27 minutes longer or until toothpick inserted in topping comes out clean. Serve warm.
