SLOW-COOKER STRAWBERRY-RHUBARB CRISP

Slow-Cooker Strawberry-Rhubarb Crisp image

Strawberries and rhubarb team up with Betty Crocker™ cake mix and old-fashioned oats, making this scrumptious slow-cooker sweet a sure-fire winner.

Provided by Annalise Sandberg

Categories Dessert

Time 2h40m

Yield 6

Number Of Ingredients 9

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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:

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

Nutrition Facts : Calories 430, Carbohydrate 64 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 37 g, TransFat 1/2 g