Cranberry Cobbler

1 pkg. yellow cake mix (2 layer)

1 (21 oz.) can peach pie filling

1 (16 oz.) can whole cranberry sauce

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 c. (2 sticks) butter or margarine, softened

1/2 c. chopped nuts

 Preheat oven to 350°. Combine peach pie filling and cranberry sauce in ungreased 13 x 9 x 2-inch pan.

Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender or 2 knives; mix in nuts.

Sprinkle evenly over fruit in pan. Bake at 350° for 45 to 50 minutes or until golden brown.

Serve with ice cream or whipped cream, if desired.

Makes 16 servings.