Rhubarb crumble
Ingredients
- cooking spray
- 4 spray(s)
- fresh apple(s)
- 1 large, Fuji peeled cored, grated
- fresh lemon juice
- 1/2 sp,or to taste
- uncooked rhubarb
- 24 oz, fresh or frozen trimmed, cut in 1-in pieces
- lemon zest
- 1 tsp, or to taste
- table salt
- 1/4 sp,divided
- uncooked tapioca
- 3 Tbsp, instant variety
- sugar
- 7 Tbsp, granulated
- all-purpose flour
- 1/4 up(s)
- uncooked old fashioned oats
- 1/4 up(s)
- chopped walnuts
- 1/4 up(s),or pecans
- packed light brown sugar
- 1/3 up(s)
- unsalted butter
- 1 1/2 Tbsp, melted
Instructions
- 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.
