Betty's Cranberry-Peach Cobbler

Betty demonstrates how to make Cranberry-Peach Cobbler. This dessert contains canned peach pie filling and whole cranberry sauce, with a delightful crumbled topping of yellow cake mix, butter, spices, and pecans. This is a fantastic dessert to serve on Thanksgiving Day.
Cranberry-Peach Cobbler
1 standard-sized package yellow cake mix
21-ounce can peach pie filling
14-ounce can whole cranberry sauce
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup butter (2 sticks), softened
½ cup chopped pecans
whipped topping, for garnish
fresh mint sprigs, for garnish
Combine peach pie filling and cranberry sauce in an ungreased 13-inch by 9-inch by 2-inch baking dish. In a mixing bowl, combine dry cake mix, cinnamon, and nutmeg. Cut in butter with a pastry blender (or hands). Mix in pecans. Sprinkle topping evenly over fruit in baking dish. (It may be easier to use your hands to drop portions of the topping evenly over the fruit mixture.) Bake at 350 degrees (F) until golden brown and bubbly, about 30 minutes. Cool to desired serving temperature. Spoon cobbler onto serving dish. Top with a dollop of whipped topping and garnish with a mint sprig. Enjoy! --Betty :)
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