Slow-Cooker Strawberry-Rhubarb Crisp

Name: Slow-Cooker Strawberry-Rhubarb Crisp
Prep time: 10 min
Total time: 2 h 40 min
Yield: 6
Ingredients: 3 cups sliced strawberries; 3 cups sliced rhubarb; 1/2 cup sugar; 1 tablespoon grated orange peel; 1 cup from 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix (dry); 1 cup old-fashioned oats; 1/4 teaspoon ground cinnamon; 1/2 cup cold butter, cut into cubes; Whipped cream, if desired

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By Annalise Sandberg

Updated Apr 24, 2015

Slow-Cooker Strawberry-Rhubarb Crisp

(5)

1 Questions

Write a Review
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Prep Time 10 min
Total 2 hr 40 min
Servings 6
Ingredients 9

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Ingredients

3 cups sliced strawberries
3 cups sliced rhubarb
1/2 cup sugar
1 tablespoon grated orange peel
1 cup from 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix (dry)
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cut into cubes
Whipped cream, if desired

Make With

Betty Crocker Cake Mix

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

Slow-Cooker Strawberry-Rhubarb Crisp

Slow-Cooker Strawberry-Rhubarb Crisp

Ingredients

Instructions

Nutrition

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