Cranberry Peach Cobbler

It’s easy to make this cranberry peach cobbler, especially with all those leftover goodies from Thanksgiving. Or did you not go a little crazy buying cranberries for Turkey Day? Here’s a tasty way to use up those extra cans. Crunchy, sweet, and a bit tart. And just keep telling yourself you’re getting your daily serving of fruits.

Add some vanilla ice cream for the “wow” factor.


  • 1 (18 ounce) packages yellow cake mix-without pudding
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup butter, cold and firm (2 sticks)*
  • 1/2 cup chopped pecans
  • 1 (21 ounce) can of peach pie filling
  • 1 (16 ounce) cans whole berry cranberry sauce
  • vanilla ice cream* (optional)


  1. Preheat oven to 350º F.
  2. Combine cake mix, cinnamon, nutmeg in a bowl.
  3. Cut in butter with a pastry blender until crumbly. (Use a pastry blender or two butter knives in scissor fashion). Butter should be pea-sized when finished.
  4. Stir in nuts and set aside.
  5. Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit.
  6. Bake for 45 to 50 minutes or until golden brown.
  7. Serve with ice cream. (optional)
    Cranberry peach cobbler
    Cranberry peach cobbler

    *Use 1/2 cup of butter (1 stick) if you want to cut the fat, but it will be a bit drier.

Does anyone else have a creative use for extra cranberry sauce? I know my mom probably has about two dozen cans of it stashed away. You cranberry sauce hoarders know who you are.

© Wade Kingston

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