Crock Pot Strawberry Rhubarb Crisp Recipe

Cooking Directions

• STEP 1.In a bowl, combine sliced strawberries, chopped rhubarb, sugar, cornstarch, and lemon juice.
• STEP 2.Transfer the mixture to a greased slow cooker.
• STEP 3.In a separate bowl, combine oats, flour, brown sugar, cinnamon, and melted butter.
• STEP 4.Sprinkle the oat mixture over the fruit in the slow cooker.
• STEP 5.Cover the slow cooker and cook on low heat for 3-4 hours or until the fruit is tender and the topping is golden brown.
• STEP 6.Serve the strawberry rhubarb crisp warm with a scoop of vanilla ice cream or whipped cream.

Cooking Tips

• If you prefer a sweeter dessert, you can increase the amount of sugar in the fruit mixture.
• For a crispier topping, you can broil the dessert in the oven for a few minutes after it's done cooking in the slow cooker.
• Feel free to add chopped nuts or coconut flakes to the oat topping for added texture and flavor.

Storage and Serving

• Leftover strawberry rhubarb crisp can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm individual servings in the microwave or oven until heated through.
• Serve the crisp as is or with a dollop of whipped cream or a scoop of vanilla ice cream.