Cranberry Peach Fall Cobbler Recipe
Sweet Peaches and Tangy Ruby Red Cranberries combine in this delectable easy Autumn Dessert with its crispy golden crumbly pecan buttery topping!
Ingredients
- 2 16-ounce cans sliced peaches in light syrup, drained, or 2 cans (12 ounces) Peach Pie Filling
- 1 12-ounce can whole berry cranberry sauce
- ½ cup fresh or frozen cranberries
- 1 package Cinnamon Swirl Muffin Mix
- ½ cup chopped pecans
- 1/3 cup butter melted
- 4 Tablespoons butter melted for cinnamon topping *See note below.
- Whipped topping or ice cream
Instructions
- Preheat oven to 350°F.
- Cut peach slices into bite size pieces. Combine diced peaches, cranberry sauce, and whole cranberries in a large bowl. Pour into an ungreased 9 x 9-inch square pan.
- In a small bowl combine dry cinnamon topping from muffin mix and add 4 Tablespoons melted butter. Pour contents evenly over fruit. Note-if mix comes with a wet cinnamon topping knead packet and drizzle over fruit omitting the additional butter.
- In a large bowl combine muffin mix, content of topping packet from mix (if applicable), pecans and melted butter. Stir until throughly blended. Mixture will be crumbly. Sprinkle crumbs over fruit. Place baking pan on a baking sheet to catch any overflow.
- Bake 40-45 minutes in preheated oven or until lightly browned and bubbly. Serve warm with whipped topping.
- Cool and serve with whipped topping or ice cream.
Video
Nutrition
Serving: 1gCalories: 389kcalCarbohydrates: 43gProtein: 3gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 47mgSodium: 203mgFiber: 3gSugar: 31g
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