Cranberry Peach Cobbler Recipe
Ingredients
| Pie filling | 1 Can (10oz) | |
| Whole | 1 Can (10oz) | |
| Cake pudding mix package | 1 | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), chopped |
Directions
Combine pie filling and cranberry sauce; spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish.
Set aside.
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.
Set aside.
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.
Chef
