Preheat oven to 325°F. Line an 8X8 baking pan with parchment paper, then set aside.
In a medium bowl, combine apples, apple sauce, sugar(s), orange juice and zest, almond extract, cinnamon, clove, raisins, and sprinkle of poppyseeds. Set aside.
With a stand or hand mixer, cream butter and sugar until light and fluffy, about 4 minutes. Add almond extract, poppyseeds, and flour. Beat until dough is crumbly but sticks when pressed together. With a tart temper, the back of a measuring cup, or your hands, press the dough into the prepared pan. Bake for 15 minutes.
Meanwhile, make the streusel topping. Combine the flour(s), sugar, oats, walnuts, cinnamon, and salt. Add the butter; combine until the streusel resembles a small/medium crumb. Refrigerate until ready for use.
Once timer sounds, increase the oven to 350°F. Carefully layer the apple mixture over the crust, then add the streusel. Bake for an additional 15 minutes or until the apples are softened and the top is golden.
Remove and let cool completely on a wire rack. Store in an airtight container in the refrigerator. When ready to serve, slice.
Notes
Apples - I love to create depth by using a variety of sweet and tart like fuji, envy, sweet tango, ambrosia, honey crisp, or pink lady.
Streusel - it's a bit top heavy, but oh so good! The recipe can be halved for a more balanced square.
Storage - the squares keep in an airtight container for about three days. When ready to serve—enjoy cold, room temperature, or heated in a bowl with ice cream.