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If you can spare a few apples and dates, you’ll have a beautiful dessert that comes together in minutes.
4 large Cortland apples, unpeeled (if Cortland is unavailable, you can use McIntosh)
4 Medjool dates, pitted, halved and checked
1/4 teaspoon Gefen Cinnamon
1/4 cup boiling water
1 and 1/2 cups oats
1/2 cup Glicks Flour
1/2 cup Haddar Brown Sugar
1/2 cup oil, such as Gefen Canola Oil
dash of salt
Preheat oven to 350 degrees Fahrenheit.
Prepare the filling: Place dates and cinnamon in a small bowl. Cover with boiling water; set aside.
Prepare the topping: In a mixing bowl or closed Ziploc bag, mix all topping ingredients until crumbly.
Cut apples in half horizontally so you have two halves, top and bottom. Using a sharp knife, cut out most of the core, leaving some intact. Arrange apple halves cut-side up in a 9×13-inch pan.
Using the back of a spoon, mash date filling until mostly smooth. Spoon some filling into the center of each apple half. Crumble some topping on top.
Bake uncovered until apples are soft and topping is golden brown, one and a half to two hours.
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