Slow-Cooker Strawberry-Rhubarb Crisp

By Coppermouse

Ingredients

• 3 cups sliced strawberries
• 3 cups sliced rhubarb
• 1/2 cup sugar
• 1 tablespoon grated orange peel
• 1 cup Betty Crocker™ SuperMoist™ 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

Preparation

Step 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.