Grease nonstick muffin cups. Line bottoms with circle of parchment or waxed paper. Set aside.
Topping: Peel, core and cut peach into 1/2-inch (1 cm) dice; place in bowl. Stir in sugar, strawberries and cinnamon.
In skillet, coat with non-stick spray over medium heat; cook pear mixture, stirring, until pears are tender, about 5 minutes. Divide among prepared muffin cups. Set aside.
In bowl, whisk together flour, sugar, baking powder, baking soda. In separate bowl, whisk together milk, applesauce, egg and vanilla; add to dry ingredients and stir just until moistened. Spoon over each topping.
Bake in centre of 375 degrees F (190 degrees C) oven for about 20 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes. Invert onto baking sheet. Serve topping side up.