|
|
 |
Cranberry Peach Cobbler

Copyright © 2000, FamilyCorner.com Magazine |
Buy too many cans of cranberries for
the holidays? What to do with those leftover cans? Make this scrumptious
cobbler with your leftover baking goodies and serve with vanilla ice cream
for a special treat!
Cranberry Peach Cobbler
1 21-ounce can peach pie filling
1 16-ounce can whole berry cranberry sauce
1 (18.25 oz) pkg. yellow cake mix without pudding
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter or margarine
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Lightly grease a 13" x 9" x 2" pan or baking
dish.
Combine peach pie filling and whole cranberry sauce; spoon mixture into a
lightly into baking dish. Set aside.
Combine the yellow cake mix, ground cinnamon, and ground nutmeg; cut in butter
with a pastry blender until mixture is crumbly. If you do not have a pastry
blender, two butter knives used in scissor fashion will do just as nicely.
Stir in the chopped pecans. Sprinkle crumb mixture evenly over the fruit
mixture. Bake for 45 minutes or until golden and bubbly.
Allow to cool for 30 minutes. Serve directly from baking dish. Can be served
warm or cold, with or without whipped topping or vanilla ice cream.
About the Author
Amanda Formaro is the entrepreneurial mother of four children. She is also the owner of FamilyCorner.com
Magazine at http://familycorner.com
from which she operates several free newsletters, including her favorite,
In The Kitchen. To subscribe send any email message to
mailto:kitchen-on@mail-list.com
or fill out the form on the left side of this article.
Did you enjoy this article?
Rate
It! | Tell A Friend
|