- 1 cup thinly sliced rhubarb
- 1/2 cup chopped peeled apple
- 3 tablespoons granulated sugar
- 1 teaspoon instant tapioca
- 1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
- 2 tablespoons all-purpose flour
- 2 tablespoons old-fashioned rolled oats, (not steel-cut or instant)
- 1 1/2 tablespoons packed dark brown sugar
- 1 tablespoon finely chopped pecans
- 1 tablespoon unsalted butter, melted
- 2 teaspoons pure maple syrup
- 1/8 teaspoon salt
- Preheat oven to 350°F.
- Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups.
- Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture.
- Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving.
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