Date Crumble Bars
Indulge in the irresistible combination of buttery oats and naturally sweet dates with these Date Crumble Bars—a dessert that’s as wholesome as it is delicious! Featuring a thick, velvety layer of date paste nestled between a golden, crumbly oat crust and topping, this easy recipe strikes the perfect balance between soft and crunchy textures. Made with pantry staples like rolled oats, brown sugar, and all-purpose flour, these bars are ideal for everything from an afternoon snack to a simple dessert. The natural sweetness of the dates takes center stage, complemented by a hint of vanilla, making this recipe both flavorful and refined sugar-conscious. Ready in under an hour, these bars are baked to golden perfection, cool beautifully for clean slicing, and yield 16 servings—perfect for sharing or meal prepping. Whether you’re a fan of classic crumble recipes or looking for a cozy, fruity treat, these Date Crumble Bars are sure to satisfy!
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Recipe Information
Ingredients
- 2 cups Pitted dates
- 1 cup Water
- 1 teaspoon Vanilla extract
- 1 cup Unsalted butter
- 1 cup Brown sugar (packed)
- 2 cups All-purpose flour
- 2 cups Rolled oats
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium saucepan, combine the pitted dates and water. Cook over medium heat, stirring occasionally, until the dates break down and turn into a thick paste (about 5-7 minutes). Remove from heat and stir in the vanilla extract. Set aside to cool.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy using a hand mixer or stand mixer.
Add the flour, rolled oats, baking soda, and salt to the butter and sugar mixture. Mix until crumbly and well combined.
Press half of the crumb mixture firmly into the bottom of the prepared baking pan to form an even base.
Spread the date paste evenly over the crust to cover the entire surface.
Crumble the remaining half of the oat mixture evenly over the date layer, gently pressing it down to adhere slightly.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the edges are set.
Remove from the oven and let the bars cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 bars and serve.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 34.5 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
