Rhubarb Crisp

• 2 cups rhubarb thinly sliced
• 1 cup apples peeled and chopped
• 6 tablespoons sugar
• 2 teaspoons tapioca, quick-cooking
• 1/2 teaspoon cinnamon ground, plus 1/4 teaspoon, divided
• 1/4 cup flour, all-purpose
• 1/4 cup rolled oats
• 3 tablespoons brown sugar dark, packed
• 2 tablespoons pecans finely chopped
• 2 tablespoon butter, unsalted melted
• 1 tablespoon maple syrup plus 1 teaspoon
• 1/4 teaspoon salt

1. Preheat oven to 350AF.
2. Add rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl, and toss until well combined.
3. Divide among 4 10-ounce oven-safe ramekins or custard cups.
4. Stir together flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/4 teaspoon cinnamon in a small bowl until crumbly.
5. Sprinkle over the rhubarb mixture.
6. Bake until bubbling and lightly browned, 28 to 32 minutes.
7. Let cool for 5 minutes.
8. Serve warm or chilled.

rhubarb, apples, sugar, tapioca, cinnamon ground, flour, rolled oats, brown sugar, pecans, butter, maple syrup, salt

Taken from recipeland.com/recipe/v/rhubarb-crisp-51776 (may not work)