Cranberry-Peach Cobbler

“This is quick and easy to put together and is so nice to have during the fall with a cup of coffee or tea in the morning.” – April Ferre

Cranberry-Peach Cobbler

Course: Crisps & Cobblers


  • 1 Package Duncan Hines Bakery Style Cinnamon Swirl Muffin Mix
  • 2 16- Ounce Cans Sliced Peaches In Light Syrup Well Drained
  • 1 16- Ounce Can Whole Cranberry Sauce
  • 1/2 Cup Pecans Chopped
  • 1/3 Cup Butter Or Margarine Melted


  • Cut peaches in half lengthwise. Combine peach slices and cranberry sauce in ungreased 9×9 inch pan.
  • Knead swirl packet from muffin mix for 10 seconds. Squeeze contents of package over fruit.
  • Combine muffin mix, topping packet from mix, and pecans in large bowl. Add melted butter. Stir until thoroughly blended (mixture will be crumbly). Sprinkle crumbs over fruit.
  • Bake at 350 degrees for 40-45 minutes or until lightly browned and bubbly. Serve warm with whipped topping or ice cream.


Note: Duncan Hines Bakery Style Cinnamon Swirl Muffin Mix has been discontinued.  You can substitute similar coffee cake or muffin mixes; look for “cinnamon swirl” or “streusel top” in the description.  For reference, the original package was 18.4 ounces.  It also had the “swirl packet” which was likely a mixture of corn syrup and spices.  If something similar can’t be found, add sugar, cinnamon, nutmeg and allspice to cranberry and peach mixture to taste.

Recipe – April Ferre