Thanksgiving Cranberry Cobbler
1 package yellow cake mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (2 sticks) butter or margarine, softened
1/2 cup chopped nuts
1 can (21 ounces) peach pie filling
1 can (16 ounces) whole cranberry sauce
Vanilla ice cream or sweetened whipped cream
Preheat oven to 350 degrees. Combine dry cake mix, cinnamon and nutmeg in
bowl. Cut in butter with pastry blender or two knives until crumbly. Stir in
nuts; set aside. Combine peach pie filling and cranberry sauce in ungreased
13X9X2 inch pan; mix well. Sprinkle crumb mixture over fruit. Bake at 350
degrees for 45 to 50 minutes or until golden brown. Serve warm with ice cream
or whipped cream.
Makes 16 servings
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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