Crock Pot Peach Crunch Cake
Arlene Mobley - Flour On My Face
This Crock Pot Peach Crunch Cake recipe is perfect for dessert but will also make a great Sunday morning brunch recipe.
Prevent your screen from going dark
Prep Time 5 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 5 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 312 kcal
Crunch Topping Ingredients
Follow Flour On My Face on Pinterest
Mix the dry ingredients for the cake in a bowl.
Drain the peaches reserving ¼ cup of the syrup.
Add the peaches and the ¼ cup of syrup to the bowl and fold gently until the dry ingredients are moist.
Spray the bottom and sides of a casserole crock pot.
Pour the batter into the crock pot.
Mix the topping ingredients and evenly sprinkle over the top of the batter.
Cook on low for 2-4 hours or until the center is firm.
Calories: 312kcalCarbohydrates: 68gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 198mgPotassium: 308mgFiber: 4gSugar: 49gVitamin A: 348IUVitamin C: 7mgCalcium: 60mgIron: 1mg
Share a picture on Instagram and tag @flouronmyface2