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.
