Cranberry Cobbler

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

Heat oven to 350 degrees F.

Combine cake mix, cinnamon and 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 13 x 9-inch pan. Sprinkle crumb mixture over fruit. Bake for 45 to 50 minutes or until golden brown.

Serve with ice cream.