Topping

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)

Fruit Base

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)

Instructions

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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