Date Squares (The Best)
Preparation
20 Mins
Cooking time
1h 5min
Serving
9-16 squares
Nut Free
Vegetarian
Egg Free
Ingredients
Filling
- 2 1/2 cups (425 g) Medjool dates, pitted and chopped (lightly packed)
- 1 cup (250 ml) water
- 2 tbsp (30 ml) lemon juice
- 2 tbsp brown sugar
- 1/2 tsp baking soda
Crisp
- 1 3/4 cups (175 g) quick-cooking oats
- 1 cup (150 g) unbleached all-purpose flour
- 3/4 cup (160 g) brown sugar
- 1/4 tsp baking powder
- 3/4 cup (170 g) semi-salted butter, softened
Preparation
- With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line a 20-cm (8-inch) square baking dish with a strip of parchment paper, letting it hang over both sides.
- Butter the other two sides.
Filling
- In a pot, bring the dates, water, lemon juice, and brown sugar to a boil.
- Add the baking soda and simmer for 5 minutes, stirring constantly with a wooden spoon, or until the dates have fallen apart.
- Let cool.
Crisp
- In a bowl, combine the oats, flour, brown sugar, and baking powder. Add the butter and stir to combine.
- Spread half the crisp in the baking dish and press firmly.
- Layer with the date mixture.
- Cover with the remaining crisp and press lightly.
- Bake for 55 minutes or until the crisp is golden
brown. Let cool on a wire rack for 4 hours. - Unmould and cut into 16 squares.
Note From RICARDO
If you can’t find Medjool dates, use regular dried dates.
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RICARDO
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