Ingredients
The Filling
2 lbs. apples
1/3 c. chopped dates
1/4 c. brown sugar
1 T. butter
1 tsp. gr. cinnamon
The batter
3 c. rolled oats
1/2 c.butter
1/4 c. applejack
2 chicken eggs, beaten
2 T. honey
1 T. br. sugar
zest 1 lemon
salt
sweetened whipped cream
Preparation
Filling: peel, core, slice and dice the apples. Cook them in the butter in a saucepan until soft. Add the brown sugar, cinnamon, and dates. Cook for a few minutes and set aside to cool.
For the pastry, first zest the lemon with a grater, (no pith) Melt the butter, brown sugar, and honey in a saucepan. Mix in the oats & lemon zest, then stir in the eggs and applejack, mixing well. Divide the batter into 3 equal parts.
Preheat oven to 375F. In a round cake pan, spread a layer of the pastry in the bottom, distributing it evenly. Add 1/2 the filling, spreading evenly. Add another layer of pastry, the remainder of the filling, and a top layer of pastry. Bake for 30 minutes. Cut into wedges and serve warm, topping each piece with sweet cream.
