Rhubarb Crisp

By mirandavoegeli

Ingredients

• 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

Details

Adapted from eatingwell.com

Preparation

Step 1

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.