Apple Crisp with Dates and Almonds

Apple Crisp with Dates and Almonds

Servings

Makes 12 servings

Rating


Ingredients
  • Pinch of salt
  • 1 tsp. ground cinnamon
  • 1/2 cup whole-wheat flour
  • 1/2 cup coarsely chopped pitted dates
  • 1/2 cup light brown sugar
  • 1/4 cup coarsely chopped raw almonds
  • 1/4 tsp ground cloves
  • 1-1/2 Tbsp. whole-wheat flour
  • 2 Tbsp. flax seeds
  • 2 Tbsp. Pompeian Extra Light Tasting Olive Oil
  • 2 tsp. vanilla extract
  • 2/3 cup cup rolled oats
  • 4 lbs. (8 large) golden delicious apples, peeled cored and sliced 1/2-inch thick
  • 5 Tbsp Pompeian Extra Light Tasting Olive Oil
Preparation
To make the Crisp Topping, whisk whole-wheat flour, oats, flax seeds, brown sugar, spices and salt in a medium bowl. Add Pompeian Extra Light Tasting Olive Oil and stir with a fork to moisten dry ingredients (mixture will have the texture of wet sand). Stir in the almonds and set aside.

Preheat oven to 375o F.

Place apple slices in a large bowl. Add brown sugar and whole-wheat flour; toss until apples are evenly coated. Stir in Pompeian Extra Light Tasting Olive Oil and vanilla extract. Add dates and toss to distribute them evenly. Transfer apple mixture to an oiled 9" x 12" baking pan. Sprinkle crisp topping evenly over apples. Bake in preheated oven for 50 minutes or until apples are tender and filling is bubbling.

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