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Spring’s Must-Make Dessert: Slow-Cooker Strawberry-Rhubarb Crisp

Celebrate rhubarb season’s arrival with a comforting dessert you can serve straight from the crock.
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Fruit crisps are one of my favorite summertime desserts to bake because of how simple they are to prepare. All you have to do is toss a few simple ingredients together and bake. This particular recipe takes simplicity to a whole new level with the help of your slow cooker. You can turn it on and forget about it for a few hours while you prepare and eat dinner, and it will be ready in time to enjoy for dessert! \

While I can’t resist any fruit crisp, I’m particularly fond of the combination of strawberries and rhubarb. It’s bright and fresh, and tastes like summer. Add a little whipped cream and you have a dessert you’ll want to enjoy over and over again. 

To get started you’ll need Betty Crocker yellow cake mix, oats, cinnamon, butter, strawberries, rhubarb, orange zest and sugar. (You’ll find the exact list of ingredients in the recipe below!)

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First, toss the strawberries, rhubarb, orange zest and sugar together in the slow cooker.

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In a separate bowl, combine the cake mix, oats and cinnamon. Cut the cubed butter into the dry ingredients with a pastry blender or a pair of knives until the butter is the size of small peas.

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Dump the prepared crisp topping on top of the strawberry rhubarb mixture and cover with the slow cooker lid.

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Cook the crisp on High until the fruit is bubbling at the edges and the topping appears slightly golden brown, about 2 ½ to 3 hours.

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Then top with whipped cream and serve!

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