150 g oat flour
150 g spelt or wheat flour
80 g powdered xylitol
2 tablespoons water or milk
100 g butter
1 teaspoon baking powder
2 kg sweet apples
10 dates (soaked in warm water)
2 teaspoons cinnamon
Put the ingredients for the shortcrust pastry in a bowl. Mix andknead with your hand. Wrap in plastic wrap and refrigerate for at least anhour.
Wash and peel the apples, cut them into small pieces. Chop the datesinto small cubes. Put everything in a pot and add water. Simmer over low heatuntil the apples are melted and the filling is firm.
Grease the bottom of the baking form with butter and dust withflour. Roll out 2/3 of the dough and use it to line the bottom of the bakingform, prick with a fork and bake for 15 minutes in an oven preheated to 200°C.
Spread the fillingon the crust. Roll out the rest of the dough, cut strips and spread over thetop to form a lattice.
Bake at 200°C for about 20 minutes, until the top is browned.