Cranberry Cobbler

1 box (2 layer) yellow cake mix

1 (21 oz) peach pie filling

1 (16 oz) can whole cranberry sauce

1/2 tsp. cinnamon

1/4 tsp. ground nutmeg

1 cup butter or margarine; softened

1/2 c. chopped nuts

Combine peach pie filling and cranberry sauce in ungreased 13x9" pan. Combine dry cake mix, cinnamon, and nutmeg in bowl. Cut in butterwith pastry blender or 2 knives; mix in nuts. Sprinkle evenly overfruit in pan. Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve with vanilla ice cream or whipped cream