Sweet Peaches and Tangy Ruby Red Cranberries combine in this delectable easy Autumn Dessert with its crispy golden crumbly pecan buttery topping!
Have you ever seen a recipe and just knew you had to try it?
That’s what happened the minute I saw this recipe for Peach Cranberry Cobbler in an old cookbook I purchased from a thrift store a few months ago. The flavor combo grabbed me from the get go. Not to mention, I don’t think there could be a dish filled with more Fall colors!
The tender sweet peaches combine beautifully with the tartness of the cranberries. The recipe calls for canned peaches…but you could certainly use fresh peaches, or peach pie filling with a few minor adjustments.
This dish can be served with a scoop of vanilla ice cream or a big dollop of whipped cream sprinkled with a little nutmeg. It’s the perfect dessert for a chilly Fall evening!
What you’ll need to make this Cranberry Peach Cobbler
- 2 (16-ounce) cans sliced peaches in light syrup, drained, or 2 (12-ounce) cans peach pie filling. The original recipe calls for sliced peaches, however you can use pie filling, or even fresh peaches using my suggestions below.
- 1 (12-ounce) can whole berry cranberry sauce
- ½ C fresh, or frozen, cranberries
- 1 package Cinnamon Swirl Muffin Mix – I used Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
- ½ C chopped pecans
- 1/3 C butter, melted
- 4 Tablespoons butter, melted – this is for the cinnamon swirl mix in the muffin mix. However, if your muffing mix comes with a premade liquid cinnamon swirl packet, you can skip the butter addition.
- Whipped topping or ice cream
How To Make Cranberry Peach Dump Cake Cobbler
Preheat oven to 350 °F.
Cut peach slices in chunks so that they are bite size pieces. No one wants a whole big slice of peach hanging out of their mouths! Lol
In a large bowl combine diced peach slices and one can whole berry cranberry sauce. Add whole fresh cranberries. Stir until combined.
Place peach and cranberry filling into an ungreased 9 x 9-inch square baking dish.
TIP:It’s very important you use a 9 x 9-inch baking or the filling will overflow the pan during baking. Especially if you’re using peach pie filling in place of the sliced peaches.
Aren’t those colors stunning?!!
How to Make the Cinnamon Filling for peaches and cranberries
In a small bowl combine the cinnamon filling packet and 4 Tablespoons of melted butter. Stir until well incorporated. Drizzle cinnamon mixture over the peaches and cranberry filling.
NOTE: If the cinnamon swirls muffin mix you purchase comes with a cinnamon swirl packet that is liquid and can be kneaded, do NOT add butter. Simply drizzle the contents of that cinnamon swirl mixture over fruit.
It doesn’t need to be pretty! The top is going to be covered with the muffin mix crumb topping!
How to Make Cobbler Dump Cake Crumb Topping
In a large bowl combine muffin mix, pecans, and any topping packet from the mix. Add melted 1/3 cup of butter. Stir until thoroughly blended. Mixture should be crumbly.
Sprinkle crumbs evenly over fruit.
Baking Fruit Cobbler Crisp
I highly recommend placing baking dish on a baking sheet to prevent any spillage from baking like tar to the bottom of your oven! Unless you L.O.V.E. cleaning your oven! Then by all means skip this step. I’m just not a fan of burning cobbler filling!
Bake in preheated oven for 40–45 minutes or until lightly browned and bubbly. Remove from oven
I have to tell y’all something! There’s nothing I love more than when a fruit filling bubbles over, and you can see all the glorious colors of the glaze filled fruit underneath! It’s like the Sanderson Sister’s calling to you…lol. “Come little cobbler eaters, and I’ll tell you a tale…Buwahahaha”!
The flavor combo in this Peach Cranberry Crisp is as good as you hope it will be when making it! Served warm with a scoop of vanilla ice cream it’s heavenly!
Its great served “as is”! This is a dessert that doesn’t need a lot of frills! The colors and textures speak for themselves.
Questions and Answers about Fruit Cobblers
- Can I use Fresh Peaches or Pie filling in place of the canned peaches? Yes! As I mention above, you can use fresh peaches, approx. 4 cups diced fresh peaches tossed in about 2 Tablespoons of flour and 2 Tablespoons of sugar. If using pie filling, just use as is, but you may want to use a slightly larger baking pan.
- Can a fruit cobbler be made ahead of time? Yes…but you’ll want to keep the peaches and cranberries separate from the topping until ready to bake!
- Do I need to refrigerate the cobbler? Like most baked goods you do not need to refrigerate it, but you do want to cover it loosely with saran wrap and store in a cool dry place. About 3–4 days. You can however keep it a few days longer, 4–5 days, if you store it in the refrigerator.
- Can this cobbler be reheated? Yes! Reheat in microwave oven for 45 seconds to 1 minute to serve warm. BE sure NOT to place metal baking dish in microwave!
- My cobbler is runny. What did I do wrong? Most likely you didn’t do anything wrong, other than not allowing it to cool long enough. As cobblers cool the filling thickens! It could also mean the fruit you used was a little juicer than anticipated, if using fresh fruit. However, the flour in the muffin mix should help to thicken the filling if allowed to cool sufficiently.
Other Favorite Cobblers and Crisp Recipes
- Easy Caramel Apple Crisp Recipe
- Pumpkin Chocolate Chip Dump Cake
- Ultimate Triple Berry Cobbler
- Apple Pecan Cobbler
- Skillet Berry Crisp
- Fresh Southern Peach Cobbler from Allrecipes.com
Thanks for stopping by and visiting with me today! If you’re a cobbler fan, this simple easy, Fall treat is sure to please!
- 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
- 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.
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Amount Per Serving: Calories: 389Total Fat: 24gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 47mgSodium: 203mgCarbohydrates: 43gFiber: 3gSugar: 31gProtein: 3g