Ingredients
For the filling
- 18 ounces dates, chopped
- 3 tbsp butter
- 3 tbsp sugar
- 1½ tablespoons vanilla
- 2 cups boiling water
For the crumble
- 2 cups rolled oats (large)(not quick oats)
- 2 tsp baking powder
- 1 cup unsweetened dried coconut (fine or medium cut)
- 2 cups flour
- 1 cup brown sugar
- 1 ½ cups butter, cut in small cubes
Instructions
For the filling
- Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking pan and line with parchment paper if you want.
- As noted in the recipe description, some people prefer these date squares with less filling so you can reduce the amounts in the filling by ¼, 1/3 or even ½ if you prefer.
- In a medium saucepan combine and gently simmer until thickened (about 10-15 minutes).
- The filling should be very thick; you will need to watch it carefully and stir constantly in the last few minutes of cooking time.
- Set aside to cool slightly while you prepare the crumble mixture.
To prepare the crumble
- In a large bowl, toss together the rolled oats, baking powder, coconut, flour and brown sugar.
- Using your hands, rub the butter thoroughly through the dry ingredients.
- Divide crumble mixture in half and press half into the bottom of the prepared baking pan.
- Spread date mixture over the base.
- Top with remaining crumb mixture, pressing it together in clumps in your hands and then breaking it into small pieces with your fingers to scatter evenly over the date filling.
- Press down lightly.
- Bake for 40 minutes at 350 degrees F.
- This is a very good basic recipe but I have also had very good variations of date crumbles over the years.
- Orange Date Crumbles: Substitute orange juice for the water in the filling and add the zest of a medium orange.
- Cocoa Date Crumbles: Add 4 tbsp cocoa to the filling.
- Hazelnut or Almond Date Crumbles: Prepare filling as usual. Add ½ cup ground Almonds or Hazelnuts plus 1 tsp cinnamon and ½ tsp nutmeg to the crumble.
