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Slow-Cooker Strawberry-Rhubarb Crisp

  • Prep 10 min
  • Total 2 hr 40 min
  • Servings 6

Strawberries and rhubarb team up with Betty Crocker™ cake mix and old-fashioned oats, making this scrumptious slow-cooker sweet a sure-fire winner. MORE + LESS -

Annalise Sandberg Annalise Sandberg
April 24, 2015

Ingredients

3
cups sliced strawberries
3
cups sliced rhubarb
1/2
cup sugar
1
tablespoon grated orange peel
1
cup Betty Crocker™ SuperMoist™ 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

Steps

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  • 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.

Expert Tips

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 Information

No nutrition information available for this recipe

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