Ingredients

• 1 cup thinly sliced rhubarb
• 1/2 cup chopped peeled apple
• 3 tablespoon granulated sugar
• 1 teaspoon instant tapioca
• 1/4 teaspoon p ground cinnamon, divided
• 2 tablespoon all-purpose flour
• 2 tablespoon old-fashioned rolled oats, (not steel-cut or instant)
• 1 1/2 tablespoon packed dark brown sugar
• 1 tablespoon finely chopped pecans
• 1 tablespoon unsalted butter, melted
• 2 teaspoons pure maple syrup
• 1/8 teaspoon salt

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Cooking Directions

Step 1

Preheat oven to 350°F.

Step 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.

Step 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.

Step 4

Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving.