Ingredients
Scale
- 2 cans (15 oz each) sliced peaches in juice or water (drained, reserve 1/4 cup juice)
- 1 box (15.25 oz) yellow cake mix (or sugar-free cake mix)
- 2 scoops (approx. 60g) vanilla whey or casein protein powder
- 1/2 cup unsalted butter, melted
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- Non-stick 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 without sticking.
- Spread the drained peach slices evenly across the bottom of the prepared baking dish. Drizzle the reserved 1/4 cup of peach juice and the vanilla extract over the peaches, then sprinkle half of the cinnamon on top.
- In a medium mixing bowl, whisk together the dry cake mix and the vanilla protein powder until they are thoroughly combined. Ensuring the protein powder is well-distributed helps prevent any chalky clumps in the final bake.
- Sprinkle the cake mix and protein powder mixture evenly over the peaches. Do not stir! Pour the melted butter as evenly as possible over the dry mixture. Use a spoon to spread the butter into any large dry spots if necessary. Sprinkle the remaining cinnamon over the top.
- Place the dish in the oven and bake for 40 to 45 minutes. The top should be golden brown and the peach juice should be bubbling up around the edges. Remove from the oven and let it sit for 5 to 10 minutes before serving to allow the sauce to thicken.
- Cook Time: 55 minutes