Peach Crumble Crunch Cake


  1. Batter:
  2. 1 ¾ Cup of High Protein Pancake Mix, Kodiak Buttermilk is my favorite. Spooned in and leveled off in a measure cup, don’t use measure cup to scoop pancake mix directly from bag.
  3. 2 tsp of Baking Powder
  4. 1/8 tsp of Salt
  5. 1 tsp of cinnamon
  6. 2 eggs
  7. ¾ cup of Fat Free Plain Greek Yogurt
  8. 1 tsp of vanilla
  9. 3 Tbsp of a Low oil butter spread, I Can’t Believe It’s Not Butter 30% oil
  10. ¾ cup of White Granulated Sweetener, Lankato Monkfruit
  11. 10-15 peach slices, I used frozen, partially thawed.
  12. Topping: Separate bowl, mix with fork until combined
  13. ¼ cup of Pancake Mix
  14. ¼ Golden Granulated Sweetener, Monkfruit
  15. 1/3 Cup of Old-Fashioned Oats
  16. 3 Tbsp of Low oil butter
  17. 1tsp of ground cinnamon
  18. Preheat oven to 325 degrees, line an 8×8 brownie pan with parchment paper, grease with cooking spray.
  19. In a medium bowl, add pancake mix, powder, salt & 1 tsp of cinnamon, whisk and set aside
  20. In a mixing bowl, cream together white sweetener & butter spread. Beat in eggs 1 at a time.
  21. Add vanilla & yogurt mix until well combined. Add ½ dry ingredients, mix add remaining, mix.
  22. This is a thick batter. Remove to prepared pan, using a slant spatula or large spoon, spread evenly. Place peach slices over top. Drop topping over peaches.
  23. Bake 45-50 minutes or until inserted comes out clean. Let cool in pan 10 minutes, remove, slice and serve.

Recipe Notes

Weight Watchers Points Breakdown

3💛PP per piece at 9 servings
2💛PP per piece at 12 servings

By Fkkzzz

Leave a Reply

Your email address will not be published. Required fields are marked *