Betty demonstrates how to make Cranberry-Peach Cobbler. This dessert contains canned peach pie filling and whole cranberry sauce, with a delightful crumbled topping of yellow cake mix, butter, spices, and pecans. This is a fantastic dessert to serve on Thanksgiving Day.
Yellow cake mix package | 1 | |
Peach pie filling | 21 Ounce | |
Whole cranberry sauce | 12 Ounce | |
Ground cinnamon | 1/2 Teaspoon | |
Ground nutmeg | 1/4 Teaspoon | |
Butter | 1 Cup (16 tbs) ((softened)) | |
Chopped pecans | 1/2 Cup (8 tbs) | |
Whipped topping | To Taste | |
Fresh mint sprig | To Taste |
MAKING:
1. Combine peach pie filling and cranberry sauce in an ungreased 13-inch by 9-inch by 2-inch baking dish.
2. In a mixing bowl, combine dry cake mix, cinnamon, and nutmeg.
3. Cut in butter with a pastry blender (or hands). Mix in pecans. Sprinkle topping evenly over fruit in baking dish. (It may be easier to use your hands to drop portions of the topping evenly over the fruit mixture.)
4. Bake at 350 degrees (F) until golden brown and bubbly, about 30 minutes.
SERVING:
5. Cool to desired serving temperature. Spoon cobbler onto serving dish. Top with a dollop of whipped topping and garnish with a mint sprig.
6. Enjoy!
Serving size
Calories 529Calories from Fat 326
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 19 g95%
Trans Fat 0 g
Cholesterol
Sodium 33 mg1.38%
Total Carbohydrates 52 g17.3%
Dietary Fiber 3 g12%
Sugars 33 g
Protein 2 g4%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet