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Stone Fruit Berry Muffin Cobbler

Prep 20 min
Total 1 hr 15 min
Servings 12

A box of Betty Crocker™ muffin mix gives this cobbler a fluffy, lemony topping that pairs wonderfully with nectarines, peaches and blueberries. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

cups sliced peeled peaches (6 medium)

cups sliced peeled nectarines (6 medium)

cup fresh blueberries

cup sugar

tablespoons cornstarch

tablespoon lemon juice

box (15.8 oz) Betty Crocker™ lemon poppy seed muffin mix and quick bread mix

3/4

cup milk

1/4

cup vegetable oil

eggs

1/2

teaspoon almond extract

Steps

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1

Place sheet of foil on lower oven rack. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In large bowl, mix peaches, nectarines, blueberries, sugar, cornstarch and lemon juice. Spoon into baking dish. Bake 25 minutes or until hot and bubbly.
3

Meanwhile, in medium bowl, stir muffin mix, milk, oil, eggs and almond extract just until blended. Spoon batter over hot filling.
4

Bake 25 to 27 minutes longer or until toothpick inserted in topping comes out clean. Serve warm.