Description
Sixteen small date-filled oat crumble squares.
Ingredients
Scale
- 1 1/2 cups Pitted dried dates, chopped
- 3/4 cup Water
- 1 teaspoon Fresh lemon juice
- 1 cup All-purpose flour
- 1 1/4 cups Old-fashioned rolled oats
- 1/2 cup Light brown sugar, packed
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Fine salt
- 10 tablespoons Unsalted butter, cold and cubed
Instructions
- Simmer 1 1/2 cups chopped pitted dates with 3/4 cup water about ten minutes, stirring until soft and thick. Mash lightly and stir in 1 tsp lemon juice; cool until no longer hot.
- Heat oven to 350°F and line an eight-inch metal pan. Mix 1 cup flour, 1 1/4 cups rolled oats, 1/2 cup packed brown sugar, 1/4 tsp baking soda and 1/4 tsp salt. Cut in 10 tbsp cold butter to coarse clumps.
- Press roughly two-thirds of oat mixture firmly in the pan. Spread cooled date filling evenly and crumble the remainder over it. Bake 30–35 minutes until the top is golden.
- Cool approximately 90 minutes before lifting and cutting sixteen small squares. Test date moisture, base strength and clean slicing.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested estimate: ten-minute date simmer, 30–35-minute bake and 90-minute cooling; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 45 minutes
- Category: Bars
Nutrition
- Serving Size: One small square