Make the topping next by combining all the ingredients in a big bowl, working the butter into the dry ingredients, crumbling
the mixture between your fingers.
I used my hands to fully incorporate the olive oil, squishing
the mixture between my fingers.
Place the bowl over a pan of boiling water and whisk the egg and sugar until the sugar is dissolved, to determine this, rub a little of
the mixture between your fingers, if it feels smooth and not gritty, it is ready.
Squeeze
the mixture between your fingers, one small portion at a time, and try to make it as dry as possible.
You'll know it's ready when you can press
the mixture between your fingers and it sticks together.
Once you've added all the oil, continue mixing with your fingers (20 - 30 seconds), rubbing
the mixture between your fingers until the mixture resembles sandy meal with a few larger clumps.
When you pinch some of
the mixture between your fingers, it should easily clump together.
Add the dates and process until the dates are broken down and when you pinch
the mixture between your fingers you have a sticky dough.