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

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

% Daily Value

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;