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.
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|Serving Size: 1 (114g)|
|Recipe Makes: 1|
|Calories from Fat: 408 (76%)|
|Amt Per Serving||% DV|
|Total Fat 45.3g||60 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 20.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 2996.6mg||103 %|
|Potassium 347.5mg||9 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 21.1g|
|Protein 14.5g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 535
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