CrockPot Rhubarb Strawberry Crisp
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
Directions
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!
