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)
- Preheat oven to 350º F.
- Combine cake mix, cinnamon, nutmeg in a bowl.
- 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.
- Stir in nuts and set aside.
- Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit.
- Bake for 45 to 50 minutes or until golden brown.
- Serve with ice cream. (optional)
*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