Rhubarb Crisp

By cmschnettler

Ingredients

• 1 cup thinly sliced rhubarb
• 1/2 cup chopped peeled apple
• 3 tablespoons granulated sugar
• 1 teaspoon instant tapioca
• 1/4 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

Preparation

Step 1

1. Preheat oven to 350 degrees F. 2. 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. 3. 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. 4. Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving. Tip: 1. MAKE AHEAD TIP: The topping (Step 3) will keep, covered, in the refrigerator for up to 1 week. | Equipment: Two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups