2 ½cupswhole pitted Medjool dates, cut into large chunks
1cupwater
½tspbaking soda
½tspground cinnamon
Crumb Base and Topping
2 ⅓cupsrolled oats
1cupall-purpose flour
½cupbrown sugar
1½tspground cinnamon
½tspsalt
1cupbutter
Instructions
Preheat oven to 180°C. Lightly grease a 9-inch square pan and line the bottom and sides with parchment paper.
Add the dates, water, cinnamon powder and baking soda to a medium-sized saucepan and boil. Reduce heat and let simmer for 7-8minutes or until the dates have softened. Mash the dates with the spatula until the liquid is fully absorbed and the dates and a soft consistency.
Whisk together the oats, all-purpose flour, brown sugar, cinnamon powder, and salt in a large bowl. In a small saucepan, melt butter, add it to the dry ingredients, and stir until crumbly.
Press a little over half of the crumbled mixture into the bottom of the prepared pan. Spread on warm date filling over the base, sprinkle the remaining crumble mixture, and press it lightly into the filling.
Bake for approximately 40 minutes or until the top is golden brown. Let cool entirely on a wire rack.
Using the edges of the parchment paper, lift the date squares out of the pan and cut them into 16 pieces.