Crock Pot Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
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  • Total: 3 hrs 15 mins
  • Prep: 15 mins
  • Cook: 3 hrs
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
457 Calories
18g Fat
75g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 457
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 51%
Cholesterol 41mg 14%
Sodium 249mg 11%
Total Carbohydrate 75g 27%
Dietary Fiber 5g 18%
Protein 3g
Calcium 133mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy rhubarb crisp is cooked in the slow cooker. The strawberry rhubarb filling is topped with a simple brown sugar and oat crumb mixture. Use fresh rhubarb and strawberries in the recipe.

Serve the dessert hot from the slow cooker with whipped cream or ice cream.

Ingredients

  • 3 cups rhubarb (diced)
  • 3 cups strawberries (chopped)
  • 2/3 cup granulated sugar
  • 1 teaspoon lemon peel (grated)
  • 2 teaspoons cornstarch
  • For the Crumb Topping:
  • 1 cup all-purpose flour
  • 1 cup quick oats
  • 3/4 cup brown sugar (packed)
  • 1/4 teaspoon cinnamon (ground)
  • 1/2 cup butter (cold)

Steps to Make It

  1. Gather the ingredients.

  2. Lightly butter the bottom and sides of a medium slow cooker.

  3. Combine the diced rhubarb and chopped strawberries with 2/3 cup sugar, lemon peel, and cornstarch in the slow cooker. Blend well.

  4. In a bowl combine the flour, oats, brown sugar, and cinnamon.

  5. Cut in the butter until the mixture is crumbly.

  6. Sprinkle the crumble mixture evenly over the strawberry rhubarb mixture. 

  7. Cover and cook on low for 3 hours, or until the rhubarb is tender.

  8. Serve with whipped topping or ice cream.

  9. Enjoy!

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