Apple Crisp with Oats and Almonds

Granny Smith, Gala, and McIntosh apples bring tartness and sweetness, while Medjool dates give the filling a caramel-like richness. There’s a splash of bourbon in there, too, and a cream glaze to finish the warm crisp.

For the oat crumble

• 151 grams rolled oats
• 102 grams superfine almond flour
• 104 grams all-purpose flour
• 129 grams light brown sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon kosher salt
• 170 grams unsalted butter, melted

For the date paste

• 227 grams pitted Medjool dates (about 12 to 14 medium dates)
• 86 grams light brown sugar
• 1 tablespoon vanilla extract

For the apple filling

• 113 grams unsalted butter
• 42 grams bourbon
• 42 grams fresh lemon juice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon kosher salt
• 12 large apples, such as Granny Smith, Gala, and McIntosh, peeled, cored, and sliced into 1.3-centimeter-thick wedges
• 14 grams all-purpose flour

For the glaze

• 110 grams confectioners’ sugar
• 57 grams heavy cream

1. Whisk the oats, almond flour, all-purpose flour, brown sugar, cinnamon, and salt in a large bowl.
2. Drizzle in the melted butter and stir until evenly absorbed. Press the crumble firmly against the bottom of the bowl with your hand or the back of a spoon to form a compact layer.
3. Refrigerate until firm enough to break into clusters, 30 minutes to 1 hour.
4. Tear the dates in half and place in a food processor with the brown sugar and vanilla. Process until the mixture forms a uniform ball, about 30 seconds, pulsing and scraping down the sides as needed. Set aside.
5. Preheat the Wonder Oven Pro to 190°C on Bake mode.
6. Combine the butter, bourbon, lemon juice, cinnamon, allspice, and salt in a large sauté pan. Cook over medium-low heat, stirring, until the butter has melted, 3 to 4 minutes.
7. Add the apples and increase the heat to medium. Cook until softened around the edges but still holding their shape, about 15 minutes. Stir gently every 2 minutes to coat the slices and help them cook evenly.
8. Remove from the heat and sprinkle the flour over the apples. Fold gently until evenly coated in a smooth sauce.
9. Transfer the hot apple mixture to a large bowl. Add the date paste in small pieces and stir until evenly distributed among the apples.
10. Transfer the warm filling to the Our Place Roast Pan (28 x 35 x 5 centimeters). Break the chilled crumble into large clusters with your hands or a fork and sprinkle evenly over the filling.
11. Place on the lower rack and bake for 28 to 30 minutes, until the crumble is golden brown and the filling bubbles around the edges.
12. Remove from the oven and let rest for 30 minutes to allow the sauce to thicken slightly.
13. Whisk the confectioners’ sugar and cream in a small bowl until smooth. Drizzle over the warm apple crisp just before serving.