Cranberry-Peach Cobbler

1 (18.25 ounce) box yellow cake mix
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 sticks (1 cup) butter, softened
1/2 cup chopped pecans
1 (21 ounce) can peach pie filling
1 (16 ounce) can whole cranberry sauce
Vanilla ice cream

Heat oven to 350 degrees F.

Combine dry cake mix, cinnamon and nutmeg in a bowl. Cut in butter with pastry blender until crumbly. Stir in nuts; set aside.

Combine peach pie filling and cranberry sauce in ungreased 13 x 9-inch pan. Mix well. Sprinkle crumb mixture over fruit. Bake 45 to 50 minutes, or until golden brown.

Serve warm with ice cream.