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Old Fashioned Date Squares with a Buttery Oat Crumble Topping

A classic layered bar with a thick jammy date filling sandwiched between a pressed oat base and a toasted crumble top.
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Prep Time 35 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 16 people/squares
Calories: 218
Ingredients Equipment Method

Ingredients
  

Date filling:
400g pitted Medjool dates, roughly chopped
1 cup (240ml) water
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
Oat crumble:
1 and 1/2 cups (135g) old-fashioned rolled oats
1 cup (125g) all-purpose flour
3/4 cup (165g) light brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
170g unsalted butter, cold and cubed

Equipment

  • 1 Medium saucepan
  • 1 potato masher or fork
  • 1 20x20cm (8x8 inch) square baking pan
  • 1 parchment paper
  • 1 large mixing bowl
  • 1  pastry cutter or fingertips for crumble

Method
 

Cook dates, water, and lemon juice over medium heat for 10 to 12 minutes until thick and jammy. Stir in vanilla and salt. Cool slightly.
    Mix oats, flour, brown sugar, baking soda, salt, and cinnamon. Cut in cold butter until coarse crumbs form.
      Press just over half the crumble firmly into a parchment-lined 20x20cm pan.
        Spread cooled date filling evenly over the base.
          Scatter remaining crumble loosely over the filling without pressing.
            Bake at 175°C for 30 to 35 minutes until deep golden. Cool fully in pan before slicing.