Cranberry Peach Cobbler
1/2 Cup Butter Or Margarine
1 (15.6 Oz.) Package Cranberry Quick Bread
2 Tablespoons Grated Orange Peel, Divided
2 (29 Oz.) Cans Peach Slices In Light Syrup, Drained, Reserving 1 Cup Liquid
1 Large Egg
1/3 Cup Sweetened Dried Cranberries
1/3 Cup Sugar
Vanilla Ice Cream (Optional)
Preheat oven to 375°F. Place butter in ungreased 13 x 9-inch pan. Place in oven until butter is melted. Remove from oven.
COMBINE quick bread mix, 1 tablespoon orange peel, 1 cup reserved peach liquid and egg in large bowl; stir 50 to 75 strokes with spoon until mix is moistened. Drop mixture by spoonfuls over butter in pan; spread slightly without stirring. Arrange peaches over mixture. Sprinkle with cranberries.
Combine sugar and remaining tablespoon orange peel in small bowl; mix well. Sprinkle over fruit.
Bake 45 to 50 minutes or until edges are deep golden brown. Cool 20 minutes. Serve warm with ice cream, if desired.