Cranberry Peach Cobbler
|Canned peach pie filling||21 Ounce (1 Can)|
|Canned whole berry cranberry sauce||16 Ounce (1 Can)|
|Yellow cake mix without pudding||18 1⁄4 Ounce (1 Package)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Combine pie filling and cranberry sauce; spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish.
Combine cake mix, cinnamon, and nutmeg; cut in butter with a pastry blender until mixture is crumbly.
Stir in pecans.
Sprinkle crumb mixture evenly over fruit mixture.
Bake at 350° for 45 minutes or until golden and bubbly.
Serve warm with vanilla ice cream, if desired.