This recipe is from Donna of Delirious Cool.

10 tablespoons butter, melted
1 cup rolled oats
1 cup flour
1/2 cup brown sugar
1 tablespoon nutmeg
1 tablespoon cinnamon
1/8 teaspoon cloves
1/4 cup dried apricots, dates or dried cranberries, coarsely chopped (any combination of the three is fine).
7 small/medium Granny Smith apples, cored, peeled and sliced.
1 tablespoon molasses

Preheat your oven to 350.

Melt butter in a medium skillet over low heat. In a 1 1/2 quart bowl, combine oats, flour, brown sugar and spices, stirring well (this is lightly spiced; sniff the mixture at this point to see if you like the combination and add more spices if desired). Stir in the melted butter, mixing thoroughly, and return to the skillet.

Layer cored, peeled and sliced apples in your casserole with the chopped dried fruit; the mixture should completely fill your casserole, mounding slightly over the top (depending on the size of your apples, you may need to core and peel more than the quantity above to get the desired ratio of crisp to apples).

Drizzle the molasses over the apples and dried fruit. Pack the crisp mixture on top, completely covering the apples in an even layer to the edge of the dish.

Bake on middle rack of oven until apples are soft (test by sticking a knife through the crisp to the apple layer), about 40-50 minutes. Serve warm with vanilla ice cream.

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