Apple and Date Crisp

• 2 cups old-fashioned oats
• 1 cup all-purpose flour
• 2 cups brown sugar
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons grated orange zest
• 1 cup unsalted butter, cut into small pieces
• 8 large Granny Smith apples, peeled, cored and cut into 1/2-inch slices
• 4 cups fresh dates, pitted and cut into 1/2-inch dice
• 1 cup pecans, toasted and chopped
• 1 teaspoon grated lemon zest

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine the oats, the flour, brown sugar, salt, cinnamon, nutmeg and orange zest.
3. Add the butter and rub it in with your fingers until evenly mixed.
4. In a 13-by-9-by-2-inch baking dish, toss together the apples, dates, pecans and lemon zest.
5. Cover with the oat mixture.
6. Bake until the apples are tender and the top is browned, about 45 minutes.
7. Serve warm or at room temperature.

oldfashioned oats, flour, brown sugar, kosher salt, ground cinnamon, ground nutmeg, orange zest, unsalted butter, apples, fresh dates, pecans, lemon zest

Taken from cooking.nytimes.com/recipes/1245 (may not work)