Peach Cobbler Coffee Cake

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I had planned to try out this recipe using blueberries, but today felt like a coffee cake kind of day with the weather getting cooler again. I decided to use the frozen peaches that I had on hand in the freezer rather than take a trip to the store. You could also substitute raspberries, blackberries, or even apples. I lit a fire in the fireplace, put on a pot of tea, and got to baking.

Wet Ingredients

• 2 tbsp butter (could use light butter)
• 1 tbsp coconut oil
• 1 tbsp stevia
• 2 egg whites, beaten
• 1 tsp vanilla
• 1 cup fat free cottage cheese
• 1/2 cup water

Dry Ingredients

• 1 cup whole wheat flour
• 1 cup rolled oats
• 1/2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt

Nut Layer Ingredients

• 1/2 tsp stevia
• 2 oz walnuts, chopped
• 1/2 tsp cinnamon

Other Ingredients

• 1 cup peaches, peeled and chopped (I use frozen)

Preheat oven to 350° F. Coat an 8×8 inch glass baking dish with coconut oil.

In a large bowl, whisk wet ingredients together. In a separate bowl, mix together dry ingredients. Add dry ingredients to wet ingredients in two stages. Be careful not to over-mix. Set aside.

In a small bowl, mix nut layer ingredients together to combine.

Make a layer on the bottom of your glass baking dish using half of the batter. Next add half of the nut mixture to make the second later. Then, add the peaches in an even layer. Now add the final half of the batter. Finally, top with the last half of the nut mixture.

Bake for 30-35 minutes. Allow to cool, remove from dish, and cut into squares.

Nutritional Info
9 servings = per serving

Calories: 182
Fat: 9 g
Carbs: 19 g
Protein: 8 g

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