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Slow-Cooker Strawberry-Rhubarb Crisp

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.
By Annalise Sandberg
Updated April 24, 2015
Make With
Make With
Betty Crocker Cake Mix

Ingredients

  • 3 cups sliced strawberries
  • 3 cups sliced rhubarb
  • 1/2 cup sugar
  • 1 tablespoon grated orange peel
  • 1 cup 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.

  • 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 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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