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Slow-Cooker Strawberry-Rhubarb Crisp

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  • 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.
By Annalise Sandberg
Updated Apr 24, 2015
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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

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

Nutrition Facts are not available for this recipe
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