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Crock-Pot Rhubarb Strawberry Crisp Recipe
Sweet and tangy this dessert recipe features fresh sliced strawberries and tart rhubarb with a nice crisp cobbler topping. Serve with a scoop of vanilla ice cream or whipped cream to take this dessert over the top!
Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course:
Desserts
Cuisine:
American
Keyword:
10 Ingredients Or Less, Easy Crock-Pot Recipes, Easy Recipes, Oatmeal, Rhubarb, Strawberry, Summer
Crock-Pot Size:
5 Quart Crock-Pot, 5.5 Quart Crock-Pot, 6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
6
Servings
Calories:
426
kcal
Author:
Heidi Kennedy
Ingredients
⅓
Cup
Granulated Sugar
½
Teaspoon
Ground Cinnamon
3
Cups
Diced Rhubarb
1
Cup
Sliced Strawberries
⅔
Cup
Quick Cooking Oats
⅔
Cup
Brown Sugar
½
Cup
All-Purpose Flour
4
Tablespoons
Butter
Softened
1
Teaspoon
Baking Powder
⅛
Teaspoon
Kosher Salt
Instructions
In a small bowl mix together the sugar and cinnamon and set aside.
Combine rhubarb and strawberries in a 5 quart or larger slow cooker.
Sprinkle fruit with cinnamon and sugar mixture.
In a separate mixing bowl, combine remaining ingredients mixing butter in until you have smaller crumbs to make the crisp topping.
Evenly sprinkle the crisp topping mixture over the fruit in the slow cooker.
Cover and cook on HIGH for 2 - 3 hours until the crisp begins harden.
Serve with whipped cream or a scoop of vanilla ice cream if desired and enjoy!
Nutrition
Calories:
426
kcal
|
Carbohydrates:
80
g
|
Protein:
8
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
21
mg
|
Sodium:
148
mg
|
Potassium:
613
mg
|
Fiber:
6
g
|
Sugar:
42
g
|
Vitamin A:
350
IU
|
Vitamin C:
44.6
mg
|
Calcium:
170
mg
|
Iron:
2.7
mg