Ingredients for Cranberry Peach Cobbler
- Peach Pie Filling
- Whole Berry Cranberry Sauce
- Yellow Cake Mix
- Ground Cinnamon
- Ground Nutmeg
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/2 cup chopped pecans (optional)
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How to Make Cranberry Peach Cobbler
- Preheat oven to 350°F (175°C). Lightly grease a 13x9 inch baking dish.
- In a large bowl, gently combine the two cans of peach pie filling and the can of cranberry sauce.
- Pour the fruit mixture into the prepared baking dish.
- In a separate bowl, whisk together the cake mix, cinnamon, and nutmeg.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the chopped pecans (if using).
- Sprinkle the crumb topping evenly over the fruit filling.
- Bake for 45-55 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving warm with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
133g
Fat
29g
Carbs
16g
