Ingredients for Thanksgiving Cranberry Peach Cobbler
- Duncan Hines Yellow Cake Mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (1 stick) cold unsalted butter
- Pecans
- 1 (21 oz) can peach pie filling
- Whole Berry Cranberry Sauce
- Vanilla Ice Cream
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How to Make Thanksgiving Cranberry Peach Cobbler
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup chopped pecans or walnuts and set aside.
- In an ungreased 13x9 inch baking dish, combine 1 (21 oz) can peach pie filling and 1 (14 oz) can whole berry cranberry sauce.
- Sprinkle the crumb mixture evenly over the fruit filling.
- Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy warm, topped with a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
256g
Fat
156g
Carbs
30g
