Ingredients
Scale
- 2 cans (15 oz each) sliced peaches in fruit juice or water (undrained)
- 1 box (approx. 15 oz) sugar-free yellow cake mix
- 2 scoops (approx. 60g) vanilla whey protein powder
- 1 teaspoon ground cinnamon
- 1/2 cup light butter, melted
- 1/4 cup chopped pecans (optional for crunch)
- Cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray to ensure the cobbler serves easily and the fruit doesn’t stick to the bottom.
- Empty both cans of peaches, including the liquid, into the bottom of the prepared baking dish. Spread them out evenly so every bite of the finished cake has plenty of fruit. The liquid from the peaches is essential as it provides the moisture needed to cook the dry topping.
- In a medium mixing bowl, whisk together the dry sugar-free cake mix, the vanilla protein powder, and the ground cinnamon. Mixing these beforehand ensures that the protein powder is distributed evenly throughout the crust, preventing any dry protein clumps.
- Sprinkle the cake mix and protein powder mixture evenly over the top of the peaches. Use a spatula to gently level the dry mix, but do not stir it into the peaches. If you are using chopped pecans, sprinkle them over the top of the dry mix now.
- Pour the melted light butter slowly and evenly over the entire surface of the cake mix. Try to cover as much of the dry powder as possible. This butter reacts with the peach juice and the cake mix to create that classic cobbler texture.
- Place the dish in the center rack of the oven and bake for 40 to 45 minutes. You will know it is done when the edges are bubbling and the top has turned a beautiful golden brown. Remove from the oven and let it sit for 5-10 minutes before serving to allow the juices to thicken.
- Cook Time: 55 minutes