Slow-Cooker Strawberry-Rhubarb Crisp

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Servings 6
Prep Time 10 minutes
Total Time 2 hr. 40 min.

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  • 1

Ingredients

  • 3 3 3 cups sliced Strawberries
  • 3 3 3 cps sliced rhubarb
  • 1/2 1/2 1/2 c. sugar
  • 1 1 1 TBLSP.grated orange peel
  • 1 1 1 c. Betty Crocker Super Moist Yellow cake mix (dry)
  • 1 1 1 c. old fashioned oats
  • 1/4 1/4 1/4 tsp. ground cinnamon
  • 1/2 1/2 1/2 c. cold butter, cut into cubes
  • Whipped cream, if desired

Preparation

Step 1

In a medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.

In a 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.
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.

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