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|THANKSGIVING CRANBERRY COBBLER 1
1 package of Duncan Hines deluxe yellow cake mix
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 cup (2 sticks) butter or margarine, softened
1/2 cup of chopped nuts
one 21 ounce can of peach pie filling
one 16 ounce can of whole cranberry sauce
Vanilla ice cream or sweetened whipped cream
Preheat oven to 350ºF. 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 9x13x2 inch pan; mix well. Sprinkle crumb mixture over fruit. Bake at 350ºF. for 45 to 50 minutes or until golden brown. Serve warm with ice cream or whipped cream. 16 servings.
THANKSGIVING CRANBERRY COBBLER 2
1 package of yellow cake mix
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1 cup of butter, softened
1 cup of chopped nuts
1 can of peach pie filling
1 can (16 oz.) whole berry cranberry sauce
Vanilla ice cream or Cool Whip
Preheat oven to 350ºF. Combine dry cake mix and spices in bowl. Cut in butter until crumbly. Stir in nuts. Set aside. Combine pie filling and cranberry sauce in ungreased 13x9 inch pan. Sprinkle crumb mixture over fruit. Bake 45 or 50 minutes until golden brown. Serve warm with ice cream or Cool Whip. If you can't find peach pie filling, apple or cherry will do.