1. Preheat oven to 350.
2. Combine dry cake mix, cinnamon and nutmeg in a bowl.
3. Cut in butter with pastry blender until crumbly.
4. Stir in nuts and set aside.
5. Combine peach pie filling and cranberry sauce in ungreased 13" x 9" pan.
6. Mix well.
7. Sprinkle crumb mixture over the fruit.
8. Bake for 45-50 minutes until golden brown.
9. Serve warm with ice cream or whipped topping.
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