Prot: 22 g, Carbs: 22 g, Fat: 13 g, Cal: 287
It is so cold here in New York City right now, and all I can think about is having a warm, delicious protein dessert! This Blueberry Peach Protein Cobbler is just what I need!
I first made this over the summer when I had received more peaches than I knew what to do with from my CSA. But you don’t need fresh peaches and blueberries; frozen would work just as well!
I topped the fruit with my protein pie crust, and let it bake. I then added a blueberry whey icing to up the protein content and add to the texture combination.
- Serves: 3
- Serving size: ⅓ cobbler
- Calories: 287
- Fat: 13g
- Carbohydrates: 22g
- Sugar: 14g
- Fiber: 5g
- Protein: 22g
- ¼ cup almond butter (or any nut butter) (60g)
- ¼ cup filtered water
- ⅓ cup natural vanilla rice protein powder
- ⅛ teaspoon ground cinnamon (optional)
- 1½ cup sliced peaches (thawed, if frozen)
- 1 cup blueberries (thawed, if frozen)
- ⅓ cup natural vanilla whey protein powder
- juice from the baked cobbler
- Preheat oven to 325F (163C).
- Start to make the cobbler topping by mixing the almond butter and water.
- Add in rice protein and cinnamon. Mix well.
- If using thawed frozen fruit, drain the fruit and keep the juice aside.
- Place fruit in 7" round (or similarly sized) baking dish.
- Top with cobbler topping. Spread the topping around so it is somewhat evenly distributed.
- Bake at 325F (163C) for 15-20 minutes, or until topping is cooked. (Timing will depend on how thick your topping is.)
- As you plate the cobbler, you'll notice that some juice has formed at the bottom. Spoon this to combine with your vanilla whey protein for the icing (or use the juice from draining the thawed frozen fruit).
- Store in the refrigerator.
Almond butter can be made by processing almonds in a food processor.