Try this Slow-Cooker Strawberry-Rhubarb Crisp recipe, or contribute your own.
Suggest a better descriptionIn 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (802g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1417 | ||
Calories from Fat: 912 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.4g | 135 % | |
Saturated Fat 59.8g | 299 % | |
Monounsaturated Fat 26.5g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 244.2mg | 75 % | |
Sodium 27925.7mg | 963 % | |
Potassium 1291mg | 34 % | |
Total Carbohydrate 114.6g | 34 % | |
Dietary Fiber 22.8g | 91 % | |
Sugars, other 91.7g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1417
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