Crumble Date Bars

 

3 date bars stacked on top of one another with a 4th propped next to it. They are all sitting on top of a text book that is green and blue and there is a small bottle of milk with a red and white stripped straw in it next to the book.

Sadly, Spring Break is over and for Eliza it was back to school this week. To make things worse it is CRCT testing for the next two weeks! YUCK! Good thing I made her a special snack to take along in her lunch bag. I know it won’t make those seriously awful tests go away, but at least she has a yummy snack to munch on. These bars are packed with a rich, creamy date filling and are sure to brighten her day. If you are a Mom like me looking for a midday snack, these bars are perfect paired with a frosty cold glass of coconut milk!

If you happen to be looking for a fruitier version of these, check out these Raspberry Shortbread Bars, they’re incredible!! 

 

Crumble Date Bars
Inspired by Simple Vegetarian Pleasures by Jeanne Lemlin
Makes about 35 2-inch square bars
1 lb. fresh Medjool dates, pits removed
1/2 cup light brown sugar, packed
3/4 cup water
1 tsp g-free vanilla extract
1 1/2 cups Better Better g-free flour
1 1/2 cups g-free quick oats, I use Trader Joe’s
1 cup light brown sugar, packed
1/2 tsp salt
1/2 tsp baking soda
12 Tbsp. very cold Earth Balance (butter if not vegan)

Combine the filling ingredients in a small saucepan over medium heat. Cook long enough to dissolve the sugar, about a minute. Allow the mixture to cool to room temperature, then puree in a food processor and set aside.

Preheat the oven to 350°F and lightly grease a 9×13 baking dish with Earth Balance.

In a large bowl, combine the Better Batter, oats, brown sugar, salt, and baking soda. Mix well. Cut the Earth Balance into small pieces, drop into the flour mixture, and toss gently to coat. Use your fingertips to rub the butter into the flour mixture until even crumbs are formed.

Pour half of the crumb mixture into the baking dish and pat down firmly with your hand to create the crust. Spoon the date mixture on top and in the corners then use a spatula to spread it evenly over the crust. *This part can be a little tricky, It will seem like you don’t have enough to cover, but trust me it is the perfect amount. Crumble the remaining flour mixture over the top of the filling and gently press it down.

Bake 30-35 minutes, or until evenly golden brown. Cool completely before cutting into squares. Store at room temperature tightly wrapped, or you can freeze individually wrapped squares for up to a month. Bring to room temperature before serving.

*These bars are best after they have cooled completely!

We are happy to have shared this recipe at the Gluten-Free Friday’s link up party hosted by Vegetarian Mamma! Hop on over to find more great gf recipes.

 

 

 

 

14 Comments

  1. Sara April 11, 2013 at 6:08 pm

    yum! Dates are the best natural sweetener out there!

    Reply
    1. Meg April 11, 2013 at 6:55 pm

      I think so too Sara!

      Reply
  2. Cindy (Vegetarian Mamma) April 16, 2013 at 2:22 pm

    I think my boys would love these! Got them bookmarked! I also pinned your recipe to our Gluten Free Fridays board! Thank you for linking up! Looking forward to seeing what you bring this week!

    Reply
    1. Meg April 17, 2013 at 7:26 am

      Thanks Cindy! I hope they really enjoy them like my kids did.

      Reply
    1. Meg April 20, 2013 at 7:31 pm

      Yay! I am so glad that you saw them too, I hope you enjoy them as much as we do.

      Reply
  3. Tanya May 27, 2013 at 10:11 pm

    Oh wow! I can’t wait to make these. We call them matrimonial cake, and I have soooo missed this since being g/f. My glutenous recipe includes a bit of orange juice in the date mixture, it’s really good. Thank you so much for this recipe!

    Reply
    1. Meg May 28, 2013 at 11:35 am

      Tanya, I bet the addition of orange juice with the dates is amazing!!!! I think I will have to try that next time.:)

      Reply
  4. Stephanie July 2, 2013 at 2:29 am

    Thanks for the recipe! These bars are excellent! I cut the recipe in half and baked them in an 8×8 pan. Will definitely make them again. Just curious – have you ever tried making these with other dried fruits, e.g., figs, cranberries, cherries?

    Reply
    1. Meg July 2, 2013 at 10:00 am

      Hooray Stephanie, I am so glad that you liked them! I have never tried them with other fruit although I am sure it would be delicious. Figs or cherries would both be insane!

      Reply
  5. Janice January 11, 2015 at 6:57 am

    Thank you so much for this recipe. I made it at Christmas and my husband enjoyed them so much. He is not GF but I am. We can both enjoy a treat with this wonderful recipe.

    Reply
    1. Meg January 12, 2015 at 7:04 am

      That is such great news Janice!!! I am so very glad that both of you loved them.

      Reply
  6. Cairn January 20, 2018 at 11:48 pm

    I followed the recipe but my “crust” was not crumbly and I barely had enough to cover the top and bottom… and I had too much date mixture… I must have done something wrong. I used butter in the crust but the same amount as called for. I ended up adding more oats to the second half and dropping it in small chunks on the top. It smells delicious and I can’t wait for them to get out of the oven. Thank you.

    Reply
    1. thismess January 22, 2018 at 3:53 pm

      Hey Cairn,
      If you followed the directions as directed there should be just enough topping for the bars. I know it seems like there won’t be enough, but it should be fine. Hope you enjoyed them!!!

      Reply

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