In a blender, pulse the pitted dates and almonds together 3-4 times. Then, transfer to a small bowl and add in the almond butter and rolled oats. Mix together using your fingers or a spoon, until evenly incorporated.
Take the breakfast bake out of the oven, remove the aluminun foil, and place small bite-sized portions of the crumble on top of the bake. Once you have placed your desired amount of crumble, bake uncovered for an additional 25 minutes.
Serve warm with yogurt, as well as a drizzle of maple syrup.