1 large, Fuji, peeled, cored, grated
Fresh lemon juice
½ tsp, or to taste
24 oz, fresh or frozen, trimmed, cut in 1-in pieces
1 tsp, or to taste
¼ tsp, divided
3 Tbsp, instant variety
7 Tbsp, granulated
Uncooked old fashioned oats
¼ cup(s), or pecans
Packed light brown sugar
1½ Tbsp, melted
- 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.