Preheat the oven to 375 degrees. Butter a 13 x 9 x 2-inch baking dish. Set aside.
In a medium bowl stir together almonds, oats, whole wheat pastry flour, sugar, salt, and coconut flakes. Stir in the melted butter and yogurt until the mixture feels moist and sticks together, adding more yogurt if needed. Set aside.
Toss apples with sugar, cinnamon and dates. Pour the apples into the prepared baking dish and crumble the topping evenly over the apples.
Bake for 35 to 40 minutes or until topping is golden and apples are tender. Eat warm with cream, ice cream, or our favorite, Greek yogurt.
Use Golden Delicious, Pink Lady, Fuji or Braeburns for this recipe.
Prunes or dried apricots make a great substitute for dates in this dessert.
If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier crumble.