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Cranberry Peach Cobbler

One 21 ounce can of peach pie filling
One 16 ounce can of whole berry cranberry sauce
One 18.25 ounce package of yellow cake mix without pudding
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/2 cup of margarine
1/2 cup of chopped pecans

Combine the pie filling and cranberry sauce in a lightly greased (13 x 9 x 2) baking dish, set aside. Combine cake mix and spices. Cut in margarine with pastry blender until mixture is crumbly; stir in pecans. Sprinkle over fruit mixture bake at 350ºF. for 45 minutes. Serve warm with ice cream.

 

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