Guest guest Posted November 1, 2003 Report Share Posted November 1, 2003 Cranberry Peach Cobbler 1 21-ounce can peach pie filling 1 16-ounce can whole berry cranberry sauce 1 (18.25 oz) pkg. yellow cake mix without pudding 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup butter or margarine 1/2 cup chopped pecans Preheat oven to 350 degrees F. Lightly grease a 13 " x 9 " x 2 " pan or baking dish. Combine peach pie filling and whole cranberry sauce; spoon mixture into a lightly into baking dish. Set aside. Combine the yellow cake mix, ground cinnamon, and ground nutmeg; cut in butter with a pastry blender until mixture is crumbly. If you do not have a pastry blender, two butter knives used in scissor fashion will do just as nicely. Stir in the chopped pecans. Sprinkle crumb mixture evenly over the fruit mixture. Bake for 45 minutes or until golden and bubbly. Allow to cool for 30 minutes. Serve directly from baking dish. Can be served warm or cold, with or without whipped topping or vanilla ice cream. Lori Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.