Bake Time
40-45 minYield
8 servingsRating
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Loading...| 1 1/4 cups ROGERS PORRIDGE OATS ORIGINAL BLEND (310mL) | |
| 1/2 cup ROGERS NO ADDITIVE or ALL PURPOSE FLOUR (125mL) | |
| 1/2 cup brown sugar (125mL) | |
| 1/4 tsp. salt (1mL) | |
| 1/2 tsp. cinnamon (2mL) | |
| 1/2 cup butter (125mL) | |
| 1/4 cup coarsely chopped pecans (60mL) |
| 4 cups rhubarb, chopped (1000mL) | |
| 4 cups apples, peeled, diced (1000mL) | |
| 1/3 cup sugar (80mL) | |
| 2 tbsp. ROGERS NO ADDITVE or ALL PURPOSE FLOUR (30mL) | |
| 2 tsp. cinnamon (10mL) |
| 1. | Preheat oven to 350°F (175°C). Prepare a 9” x 9” baking dish. |
| 2. | Combine porridge oats, flour, sugar, salt and spice. Cut in butter until coarse crumbs. Stir in pecans and set aside. |
| 3. | Stir fruit together in a large bowl. Combine sugar, flour and cinnamon in a small bowl and sprinkle over fruit; stir to coat fruit. |
| 4. | Place fruit in baking dish. Sprinkle the topping evenly over the fruit. |
| 5. | Bake 40-45 minutes or until fruit is tender and topping is golden. |
| 6. | Yield: 8 servings |
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