Cranberry-Peach Cobbler

Ingredients

• 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

Instructions

1. Heat oven to 350 degrees F.
2. Combine dry cake mix, cinnamon and nutmeg in a bowl. Cut in butter with pastry blender until crumbly. Stir in nuts; set aside.
3. Combine peach pie filling and cranberry sauce in ungreased 13 x 9 inch pan. Mix well. Sprinkle crumb mixture over fruit.
4. Bake for 45 to 50 minutes, or until golden brown.
5. Serve warm with ice cream.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.