Preheat your oven to 356°F /180°C (fan oven setting*).
Place dates and water in a small pan.
Add the date filling spices (cinnamon, ginger) and salt.
Cook for 5 minutes until softened and leave to cool. If desired, blend with a hand blender until smooth.
In a large bowl, mix all your crumble ingredients (except butter).
Then add butter and use your hands to mix it in until crumbly consistency. You know you’ve mixed it well when no large flour specs can be seen in the mixture.
Spoon approx. ¾ of your crumble mixture onto a lined baking tray. Use your fingers to press it down tightly.
Then use a silicone spatula (or a spoon) to spread the date filling over your base layer. Try to get it as even as possible, not forgetting the corners.
Top off with the remaining crumble mixture and almonds.
Bake for 30 minutes and let it cool before slicing & serving.
Video
Notes
* This equals 392°F /200°C in a regular oven.I recommend using the grams measurements when making the recipe (click on 'Metric' below the ingredients list). They are way more precise than cups.
Tip 1: If you prefer thicker slices simply use a smaller baking tray.
Tip 2: It’s crucial that you press down hard on the base layer to make sure the traybake keeps its shape.
Tip 3: Always wait for it to cool before slicing.
To store - Place in an airtight container and store at room temperature for up to 1 week.
To freeze - Place in a freezer bag or freezer-safe container and store in the freezer for up to 3 months.