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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.
February 28, 2018

Ingredients

  • 3 cups sliced strawberries
  • 3 cups sliced rhubarb
  • 1/2 cup sugar
  • 1 tablespoon grated orange peel
  • 1 cup Betty Crocker™ SuperMoist™ golden 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: 6
Calories
430
Total Fat
18g
Saturated Fat
11g
Trans Fat
0.5g
Cholesterol
40mg
Sodium
380mg
Total Carbs
64g
Dietary Fiber
4g
Sugars
37g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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