Vegan Slow Cooker Peach Crunch Cake
A comforting dessert that transforms canned peaches into a tender, cake-like base topped with a sweet cinnamon crunch. This slow cooker version delivers the flavors of a traditional coffee cake with minimal effort - just mix, pour, and let your crock pot do the work. The oat topping adds delightful texture while the peach syrup keeps everything moist. Perfect for potlucks, family gatherings, or when you want homestyle dessert without heating up the kitchen.
Ingredients
- 1 cup Bisquick baking mixgluten-free baking mix1:1gluten_free
Use certified gluten-free mix
- ¾ cup old fashioned oatsquick oats1:1texture
Quicker cooking but less texture
- ¾ cup white granulated sugar
- ⅝ cup dark brown sugar
- 1 teaspoon cinnamon
- 30 oz peaches in light syrup, two 15 oz. cans
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- 1
Mix the dry cake ingredients in a bowl
- 2
Drain the peaches and reserve 1/4 cup of the syrup
- 3
Add the peaches and reserved syrup to the dry ingredients and fold gently until moistened
- 4
Spray the bottom and sides of a casserole crock pot
- 5
Pour the batter into the crock pot
- 6
Mix the topping ingredients and evenly sprinkle over the batter
- 7
Cook on low until the center is firm
Tips
Don't overmix when folding in the peaches - gentle folding keeps the fruit intact and prevents tough cake texture.
Check doneness by inserting a toothpick in the center - it should come out mostly clean with just a few moist crumbs.
Let the cake rest for 10-15 minutes after cooking to firm up before serving for cleaner slices.
Good to Know
Cover and refrigerate for up to 3 days. Serve at room temperature or warm gently in microwave.
Can be made 1 day ahead and stored covered at room temperature or refrigerated.
Serve warm or at room temperature. Excellent with vanilla ice cream or whipped cream.
Common Mistakes
Don't lift the lid during cooking to avoid temperature loss and uneven cooking.
Don't skip spraying the crock pot to prevent sticking and ensure easy removal.
Substitutions
Gluten-Free Swaps
Use certified gluten-free mix
General Alternatives
Add 2-3 tablespoons water for moisture
Quicker cooking but less texture
FAQ
Can I use fresh peaches instead of canned?
Yes, use about 4-5 fresh peaches, peeled and sliced. Add 2-3 tablespoons water to replace the missing syrup moisture.
How long will this keep?
Store covered at room temperature for 2 days or refrigerate for up to 5 days. The texture stays best the first 2-3 days.
Can I make this in a regular oven?
Bake in a greased 9x13 pan at 350°F for 35-45 minutes until golden and center is set.