Slow Cooker Strawberry Rhubarb Crisp Recipe 445
SLOW-COOKER STRAWBERRY-RHUBARB CRISP
Strawberries and rhubarb team up with Betty Crocker™ cake mix and old-fashioned oats, making this scrumptious slow-cooker sweet a sure-fire winner.
Categories Dessert
Time 2h40m
Yield 6
Number Of Ingredients 9
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, Fiber 4 g, Protein 4 g, SaturatedFat 11 g, ServingSize 6, Sodium 380 mg, Sugar 37 g, TransFat 0.5 g
SLOW-COOKER STRAWBERRY-RHUBARB CRISP
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
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
SLOW COOKER STRAWBERRY RHUBARB CRISP RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 9
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.
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