4-5 Cups rhubarb, diced into ½ “ pieces
2 medium apples, sliced (I left the peel on but you can remove it)
½ Cup white sugar
½ Cup packed brown sugar
1 Tbsp fresh-squeezed lemon juice
1 Tbsp lemon zest
½ Cup butter, melted
½ Cup Sunrise Flour Mill Heritage Whole Wheat Pastry Flour, or other Sunrise Flour Mill Heritage flour
¾ Cup packed brown sugar
1 Cup Sunrise Flour Mill Heritage Oat Cereal
½ Cup pecan pieces, optional
2 tsp cinnamon
¼ tsp salt
Heat oven to 350F
Grease a 8x8 or 9x9 inch baking dish. I love the flavor coconut oil gives the finished product when it’s used to grease the dish.
In a large mixing bowl, combine ingredients for the fruit layer.
Pour into the well-greased dish.
Prepare the topping
In a large saucepan, melt the butter. If you cube it, it melts faster.
When melted, combine melted butter, flour, brown sugar, pecans, cinnamon and salt and mix together (the Danish Dough Whisk works well for this)
Spread the fruit layer with the topping mixture and cover evenly
Bake for 20-25 minutes or until the filling is bubbly and the topping crispy.
Cool and serve plain or with some vanilla ice cream.