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Crockpot Peach Crunch Cake recipe via flouronmyface.com is perfect for a Sunday morning brunch.

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.
5 from 1 vote
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 312 kcal


Cake Ingredients

  • 1 cup Bisquick Baking Mix
  • ¾ cup old fashioned oats
  • ¾ cup white granulated sugar
  • cup dark brown sugar
  • 1 teaspoon cinnamon
  • 30 oz peaches in light syrup (two 15 oz. cans)

Crunch Topping Ingredients

  • ¾ cup old fashioned oats
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
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  • 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: 312kcal | Carbohydrates: 68g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 198mg | Potassium: 308mg | Fiber: 4g | Sugar: 49g | Vitamin A: 348IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 1mg
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