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Slow-Cooker Strawberry-Rhubarb Crisp

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By Annalise Sandberg
Updated Apr 24, 2015
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Strawberries and rhubarb team up with Betty Crocker™ cake mix and old-fashioned oats, making this scrumptious slow-cooker sweet a sure-fire winner.

Slow-Cooker Strawberry-Rhubarb Crisp

  • Prep Time 10 min
  • Total 2 hr 40 min
  • Servings 6
  • Ingredients 9
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Ingredients

Instructions

  • Step 
    1
    In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
  • Step 
    2
    In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
  • Step 
    3
    Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.

Nutrition

Nutrition Facts are not available for this recipe

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