This Skinny Peach Cobbler is sure to be a crowd pleaser! Be sure you leave room for dessert when this is on your dessert menu!
Servings: Makes 12 ( 1/12th of 9 x 13 baking dish) servings
GREEN: 4 SmartPoints per serving
BLUE: 4 SmartPoints per serving
PURPLE: 4 SmartPoints per serving
If you enjoy a good low point cake-be sure to check out these recipes as well:
Skinny Upside Down Pineapple Cake
Skinny Carrot Cake with Cream Cheese Frosting
How do I make this Skinny Peach Cobbler?
In a large mixing bowl. Add cake mix, water, unsweetened applesauce, cinnamon, vanilla, egg whites and egg.
Using a hand mixer or whisk and mix until batter is completely combined.
Spray a 3-quart baking dish with non stick cooking spray.
Pour drained peaches into baking dish.
Pour and spread batter over drained peaches.
Bake for 30-35 minutes or until a toothpick comes out clean when inserted.
Cool for 10 minutes before serving.
Ingredients:
- 1 package (16 oz.) Pillsbury sugar-free yellow cake mix
- 2 can (14.5 oz.) no sugar added peaches, drained or 14 oz. fresh, peeled and sliced peaches
- 2 egg whites
- 1 large egg
- 1 1/4 cup water
- 1/3 cup unsweetened applesauce
- 1/4 tsp cinnamon
- 1/2 tsp vanilla
Directions:
- Preheat oven to 350 degrees.
- Drain peaches.
- In a large mixing bowl. Add cake mix, water, unsweetened applesauce, cinnamon, vanilla, egg whites and egg.
- Using a hand mixer or whisk and mix until batter is completely combined.
- Spray a 3-quart baking dish with non stick cooking spray. Pour drained peaches into baking dish.
- Pour and spread batter over drained peaches.
- Bake for 30-35 minutes or until a toothpick comes out clean when inserted.
- Cool for 10 minutes before serving.
- Serve with light vanilla ice cream or fat free Reddi Whip, for additional points.
Servings: Makes 12 ( 1/12th of 9 x 13 baking dish) servings
GREEN: 4 SmartPoints per serving
BLUE: 4 SmartPoints per serving
PURPLE: 4 SmartPoints per serving
Skinny Peach Cobbler
This Skinny Peach Cobbler is sure to be a crowd pleaser! Be sure you leave room for dessert when this is on your dessert menu!
Ingredients
- 1 package (16 oz.) Pillsbury sugar-free yellow cake mix
- 2 can (14.5 oz.) no sugar added peaches, drained or 14 oz. fresh, peeled and sliced peaches
- 2 egg whites
- 1 large egg
- 1 1/4 cup water
- 1/3 cup unsweetened applesauce
- 1/4 tsp cinnamon
- 1/2 tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- Drain peaches.
- In a large mixing bowl. Add cake mix, water, unsweetened applesauce, cinnamon, vanilla, egg whites and egg.
- Using a hand mixer or whisk and mix until batter is completely combined.
- Spray a 3-quart baking dish with non stick cooking spray. Pour drained peaches into baking dish.
- Pour and spread batter over drained peaches.
- Bake for 30-35 minutes or until a toothpick comes out clean when inserted.
- Cool for 10 minutes before serving.
- Serve with light vanilla ice cream or fat free Reddi Whip, for additonal points.
Servings: Makes 12 ( 1/12th of 9 x 13 baking dish) servings
GREEN: 4 SmartPoints per serving
BLUE: 4 SmartPoints per serving
PURPLE: 4 SmartPoints per serving
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 137Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 309mgCarbohydrates: 35gFiber: 1gSugar: 1gProtein: 3g
The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.
Can you use fresh or frozen peaches for this?
I recommend canned or fresh peaches. I notice the frozen ones contain a lot more moisture and will cause the cake to be a little watery with the extra water content. Thank you!
My batter was much thicker than yours looks in the picture. I couldn’t pour it; I had to spread it over the peaches, which was a little difficult. I looked at the ingredient list several times to see if I left a liquid out. I didn’t.
Hi Michelle. My apologies. I did add 1 cup water to the batter that I forgot to add to the ingredients list. I have updated that. Thank you for catching that.
Is there a sweetness to the cobbler since I see nothing that would sweeten it up?
The sugar free cake mix has sweetener in it. The peaches and cake mix make the cobbler sweet. Thank you
I made this.It seemed a lot thicker than your video,presumably egg size,so I added an egg.Was still very thick but able to spoon it over the peaches.This is addicting…Thank you..yumm
I use 1 cup water but depending on the altitude of where you live you may want to add a tad (2-4 Tbsp) more.
I made this earlier in the week and I noticed the batter was a little to thick.. what can I do next time so that it’s less thick?
I recommend adding 1/4 cup water- altitude change can impact that.
Does this need to be refrigerated after its done? mean does it need stored in fridge?
Hi Laura,
Yes, I store it in an airtight container in the refrigerator and reheat the leftovers in the microwave or the air fryer.
Thanks so much
I tried using a 9×13 pan and two cans of peaches did not cover the bottom of the pan
I ended up using a 9×9 square pan
I used 3 whole eggs since eggs are free on weight watchers and the instructions on the back of the box calls for 3 eggs
I put all the ingredients in the recipe builder using 10 servings and got “0” points!!!!!
It is taking longer to bake. So far it has been in the oven 40 minutes and is not done. I’m covering the top with foil so it doesn’t brown too much
Gloria the box of sugar free cake mix is 38 points. I’m not sure how you got 0 points for it. You might have put in one serving of cake mix instead of the whole box.
Made this yesterday so good, thank you for this wonderful recipe
I’ve been wanting to make this… and now I’m waiting impatiently for it to bake in the oven as i write this can’t wait to try it! Thanks for sharing
Have you ever tried freezing it before or after cooking so you can save most of the batch for later and it doesn’t go bad?
Hi Michael
It can be frozen you’ve cooked it. It can be stored in the freezer in an air tight container for up to a month. When you are ready to eat, thaw it overnight in the fridge. It is delicious that way!
Thanks so much!
Would like too know if I could add diet 7up to this recipe instead of water
Hi Ann,
Yes, in fact I have made it with just a can of diet soda and cake mix before and it turns out great!
It doesn’t rise as much as it does when you add an egg and unsweetened applesauce but still very delicious!
Thanks so much
Making this tonight and so excited. How many cups would equal 1/12 of a 9X13 pan? Loved the low point slow cooker blueberry cobbler!
Hi Cathey,
It’s about 1/2 cup for 1/12 of a 9×13 baking dish.
Thank you!
I am allergic to apples. Can I replace the applesauce with something else for this cobbler?
Sherri, I bet you could just use water and some people use pure canned pumpkin (NOT the pumpkin pie mix) when making these cakes. Since this is supposed to be a peach-flavored dessert, it might be better to stick with something non-flavored. Someone above mentioned using Diet 7up, but I wonder how 0-point Peach Snapple might work instead. Maybe Linds will see this and chime in about it sometime soon. I’d love for you to post back with what you decided to do and how it turned out!
I haven’t made this yet, but still want to try. I just don’t know what to substitute for the applesauce since my food allergy to it. If I can find the Peach Snapple it might be a possiblity. I’ll let you know when I do make it what I use & how it turns out. It can’t be bad, it’s peach cobbler!!
Cool, Sherri, I like Peach Snapple and would love to know how it turns out!!!
These look and sound fantastic!
I made this when I couldn’t fight my sweet cravings any longer and all I could think about was a dessert of some sort. I followed the recipe exactly, but just replaced the peaches with blueberries and blackberries. I used frozen but simmered them on the stovetop beforehand to thaw them and make them syrupy. Omg, so good! Light, but very satisfying!