Cranberry Cobbler


  • 1 pkg. Duncan Hines yellow cake mix
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 cup butter,softened
  • 1/2 cup chopped nuts
  • Ad
  • 1 can peach pie filling
  • 1 can whole cranberry sauce
  • Vanilla ice cream


Preheat oven to 350 degrees F. Combine cake mix, cinnamon, nutmeg in a bowl. Cut in butter with a pastry blender until crumbly. Stir in nuts and set aside. Combine peach pie filling and cranberry sauce in an ungreased 13x9-inch pan. Sprinkle crumb mixture over fruit. Bake for 45 to 50 minutes or until golden brown. Serve with ice cream. (I use the frozen whipped topping)

Source: From CDKitchen

By Connie from Cotter, AR


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