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A tasty 'cake-mix-easy'
crumb cake with a just-as-easy cranberry peach filling. An ideal
companion to a scoop of vanilla ice cream.
Cranberry-Peach
Crumb Cake
- 1 (18.25-ounce) package
yellow cake mix
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup butter
- 1/2 cup chopped nuts
- 1 (21-ounce) can peach
pie filling
- 1 (16-ounce) can whole
cranberry sauce
- Sweetened whipped cream
or vanilla ice cream (optional)
- Preheat oven to 350°F
(175°C). Lightly grease 13 x 9 x 2-inch glass baking dish;
set aside.
- Combine dry cake mix,
cinnamon and nutmeg in bowl. Cut in butter with pastry
blender until crumbly. Stir
in nuts; set aside.
- Combine peach pie filling
and cranberries and spoon into prepared baking dish. Sprinkle crumb mixture over fruit
mixture.
- Bake for 45 to 50 minutes,
or until golden brown.
- Serve warm with a dollop
of sweetened whipped cream or scoop of vanilla ice cream, if desired.
Makes 12 servings.
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