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Slow-Cooker Strawberry-Rhubarb Crisp
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Prep Time:
10 minutes
Total Time:
2 hours 40 minutes
Delicious slow-cooker dessert featuring strawberries, rhubarb, cake mix, and oats for a guaranteed crowd-pleaser.
Ingredients:
  • 3 cups sliced strawberries
  • 3 cups sliced rhubarb
  • 1/2 cup sugar
  • 1 tablespoon grated orange peel
  • 1 cup from 1 box 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
Instructions:
  • Place strawberries, rhubarb, sugar, and orange peel into a medium to large slow cooker, gently combine.
  • Combine cake mix, oats, and cinnamon in a medium bowl. Cut in the butter using a pastry blender or two knives until the mixture resembles small peas. Sprinkle the mixture on top of the strawberry-rhubarb mixture.
  • Cover and cook on High heat for 2 1/2 to 3 hours until fruit is bubbling and topping is lightly golden brown. Serve immediately with whipped cream.

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