Cranberry Cobbler

1 can (21 ounces) peach pie filling
1 can (16 ounces) whole-berry cranberry sauce
1 package (18-1/4 ounces) yellow cake mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cold butter
1 cup chopped nuts
Vanilla ice cream or whipped cream

Combine pie filling and cranberry sauce. Spread in an ungreased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine dry cake mix, cinnamon and nutmeg; cut in butter until crumbly. Stir in nuts; sprinkle over fruit.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream or whipped cream. Makes 12-15 servings.