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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.
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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.
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3
Meanwhile, in medium bowl, stir muffin mix, milk, oil, eggs and almond extract just until blended. Spoon batter over hot filling.
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4
Bake 25 to 27 minutes longer or until toothpick inserted in topping comes out clean. Serve warm.
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