Ingredients
The following ingredients have 1 Servings
- 4 spray(s) Cooking spray
- 1 large Fresh apple(s) Fuji, peeled, cored, grated
- 0.5 tsp Fresh lemon juice or to taste
- 24 oz Rhubarb fresh or frozen, trimmed, cut in 1-in pieces
- 1 tsp Lemon zest or to taste
- 0.25 tsp Table salt divided
- 3 Tbsp Uncooked tapioca instant variety
- 7 Tbsp Sugar granulated
- 0.25 cup(s) All-purpose flour
- 0.25 cup(s) Uncooked old fashioned rolled oats
- 0.25 cup(s) Chopped walnuts or pecans
- 0.333 cup(s) Packed light brown sugar
- 1.5 Tbsp Unsalted butter melted
Instruction
- Preheat oven to 350°F. Coat twelve 3-inch ramekins with cooking spray.
- In a large bowl, toss apple with lemon juice; add rhubarb, lemon zest, pinch salt, tapioca and granulated sugar. Stir to combine; divide evenly among prepared ramekins.
- Combine flour, oats, nuts, brown sugar and remaining salt in a food processor, blender or mini chopper; process into coarse crumbs. Pour crumbs into a small bowl; add butter and combine with your fingers until butter is fully incorporated. Drop clumps of flour mixture evenly over ramekins with your hands.
- Bake until fruit starts to bubble and tops turn golden, about 30 to 35 minutes. Let cool for 30 to 60 minutes before serving. Yields 1 ramekin per serving.
