8mediumPink Pearl Apples(Peeled, cored and sliced in sixths. Note: If Pink Pearl apples are unavailable, substitute with any apple with a sweet-tart flavor, such as Honey Crisp.)
8Medjool dates(pitted and sliced in sixths)
4tbspall-purpose flour
¼cupgranulated sugar
4tbspbutter(melted)
¼cupCalvados(or other apple brandy)
½tspcardamom(ground)
¼tspcloves(ground)
½tspcinnamon(ground)
½tspsalt
cayenne pepper(dash)
1lemon(juice and zest)
½orange(juice and zest, optional)
For the Crisp
2cupsall-purpose flour
⅔cupdark brown sugar
¼cupgranulated sugar
¼tsppowdered saffron
¼tspcardamom
¼tspsalt
½cupwalnuts or pistachios(chopped)
20tbspbutter(chilled, cut into thin sheets)
Instructions
For the Apples
Toss the apples with all the ingredients except the melted butter. Make sure each slice of the apple is coated evenly.
Add the butter and toss well to combine.
Place in the prepared crisp containers and refrigerate for 15 minutes while you make the crisp batter.
For the Crisp
Preheat oven to 325°F.
Using a low-speed setting, combine all the ingredients except the nuts and the butter in a bowl of a mixer with a paddle attachment.
Add the chilled butter slices and mix until the crisp becomes crumbly, then add the finely chopped nuts and mix just until it combines evenly.
Place an ample amount of the crisp batter (we like ours with a lot of crisp) on top of each apple mixture and bake in the oven for at least 30 minutes, or until the apples begin to bubble a bit.
Raise the temperature to 375°F and bake for another 5 to 8 minutes, or until the crisp has taken on a light brown color.