Slow-Cooker Strawberry-Rhubarb Crisp
Annalise Sandberg
Updated Apr 24, 2015
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
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
Instructions
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Step1In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
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Step2In 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.
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Step3Cover; 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.
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Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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