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Slow-Cooker Strawberry-Rhubarb Crisp

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Slow-Cooker Strawberry-Rhubarb Crisp
  • Prep 10 min
  • Total 2 hr 40 min
  • Servings 6
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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.
Updated Apr 24, 2015

Ingredients

Steps

  • 1
    In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
  • 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, add 1/2 cup chopped pecans or walnuts to oat mixture before adding butter. You can substitute frozen fruit for fresh. Do not thaw before using.

Nutrition

430 Calories, 18g Total Fat, 4g Protein, 64g Total Carbohydrate, 37g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
11g
54%
Trans Fat
1/2g
Cholesterol
40mg
14%
Sodium
380mg
16%
Potassium
380mg
11%
Total Carbohydrate
64g
21%
Dietary Fiber
4g
17%
Sugars
37g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
45%
45%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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