Date Crumble Bars Recipes

Steps:

• In a saucepan, bring the dates, sugar, water and lemon juice to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool. , Press half of the cookie dough into a greased 9-in. square baking pan. Spread with date mixture. Crumble remaining dough over filling. Bake at 375° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars.

Steps:

• In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
• Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
• In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
• Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
• To make filling: In a small saucepan, combine dates, brown sugar, and water. Bring to a boil and cook, stirring constantly for 10 minutes. Remove from heat.
• To make the crust: Combine flour, oats, brown sugar, baking powder, and salt in large bowl. Cut in shortening until mixture becomes crumbly. Press half of crust evenly into baking pan. Spread date mixture over the top. Crumble remaining crust mixture over the top of date mixture.
• Bake 20 to 25 minutes. Let cool on wire racks before cutting into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch square pan. In a small saucepan, combine the dates, 1/4 cup brown sugar, orange zest, cloves, 1/2 teaspoon cinnamon, allspice, lemon juice and water. Cook over medium-high heat, stirring constantly, until dates are soft and the mixture becomes a thick paste, about 10 minutes. Remove from heat and set aside to cool.
• To make the crust and topping, stir together the oats, 1/2 cup brown sugar, flour, baking powder, baking soda, 1/2 teaspoon cinnamon and salt in a medium bowl. Cut in butter using a pastry cutter or your fingers. Mixture should be coarse and crumbly. Stir in 2 tablespoons water until evenly distributed. Press about 2/3 of the mixture into the bottom of the prepared pan. Spread the date mixture evenly over the crust all the way to the edges. Sprinkle the remaining crust mixture over the date layer. Press down lightly.
• Bake for 20 to 25 minutes in the preheated oven, until the top is lightly toasted. Cool completely before cutting into bars.

Steps:

• Preheat oven to 375°F.
• Cream together butter and sugar until light and fluffy.
• Beat in eggs one at a time.
• Stir in vanilla.
• Mix together flour, baking powder, and baking soda; and gradually add to the creamed mixture.
• Fold in the dates and nuts.
• Spread the batter evenly in a greased 13x9 baking pan and bake at 375°F for 25 minutes or until golden.
• Cool in pan.
• Cut into approximately 24 bars.

Steps:

• Make the crust: Preheat oven to 375 degrees. Butter a 9-by-9-inch baking pan. Line with parchment paper, leaving a 2-inch overhang. Butter parchment; set aside.
• In the bowl of a food processor, combine flour, sugar, salt, and butter. Pulse to combine. Add egg and pulse until evenly moistened. Transfer mixture to prepared pan; press into bottom (use the base of a dry measuring cup or a small offset spatula to help). Freeze for 10 minutes. Bake until lightly golden, 20 to 25 minutes.
• Make the filling: In a saucepan, combine dates, sugar, and cider. Cook over medium heat until soft and the consistency of jam. Using a hand blender, puree mixture until smooth. Stir in lemon zest. Spread mixture evenly over baked crust.
• Make the topping: In a medium bowl, whisk together oats, flour, brown sugar, salt, and cinnamon. Using your hands, work in butter to form crumbs. Evenly distribute crumbs over filling to cover. Bake until topping is golden brown and filling is set, 20 to 25 minutes. Run a paring knife around edges of pan to loosen; let cool completely in pan on wire rack. Using parchment overhang, remove from pan; cut into squares using a serrated knife.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine oats, pastry flour, salt, 1 cup brown sugar, and baking soda. Mix in the butter until crumbly. Press half of the mixture into the bottom of a 9 inch square baking pan.
• In a small saucepan over medium heat, combine the dates, water, and 1/3 cup brown sugar. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and pat the remaining crumb mixture on top.
• Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted. Cool before cutting into squares.

Steps:

• Preheat oven to 350°F. Butter 8x8-inch metal baking pan. Bring 1 1/2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.
• Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend. Add butter. Using fingertips, rub in until moist clumps form. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere. Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.

Steps:

• Preheat the oven to 350 degrees F, then grease & line (with parchment) a 7"x11" cake pan.
• Combine the dates & orange juice in a saucepan & bring to a boil before turning the heat down to low ~ Cover the saucepan & simmer gently for 5 minutes to soften the dates.
• Remove from the heat & mash the date mixture until smooth, then set aside to cool.
• In a mixing bowl, beat together the butter & sugar, then stir in the oats & flour to form a crumbly mixture.
• Press half of this mixture into the base of the prepared pan to form a smooth base, then use a fork to prick the base all over.
• Bake for 10-12 minutes or until lightly golden.
• Spread the date paste over the cooked base & sprinkle the remaining crumbly mixture over that as a topping.
• Return to the oven & bake for another 30 minutes or until lightly golden.
• Remove from the oven, cut into 12 bars & allow to cool in the pan on a wire rack.
• Great served either warm or cold.

Steps:

• Preheat oven to 350°. Place cranberries, dates and water in a saucepan; bring to a boil over medium heat. Reduce heat; simmer, covered, until berries pop, about 15 minutes, stirring occasionally. Remove from heat; stir in vanilla., Mix flour, oats, brown sugar, baking soda and salt; stir in melted butter. Press half of the mixture into an ungreased 13x9-in. pan. Bake 8 minutes. , Spoon cranberry mixture over crust. Sprinkle with remaining oat mixture; pat down gently. Bake until golden brown, 25-30 minutes longer. Cool completely on a wire rack., Mix glaze ingredients. Drizzle over top.

Steps:

• Preheat oven to 355 degrees F (180 degrees C). Grease a 9-inch square baking dish.
• Combine dates, water, 2 tablespoons sugar, and vanilla extract in a saucepan; cook and stir over medium heat until filling mixture forms a paste, about 5 minutes. Add more water if filling gets too thick. Remove saucepan from heat and cool.
• Place flour in a bowl and rub margarine into flour using your hands until mixture resembles bread crumbs; stir in oats and 3/4 cup sugar. Press 1/2 of the mixture into the prepared baking dish. Spoon filling over over crust, smoothing with the back of the spoon, leaving a thin border between the filling and the edge of the dish. Sprinkle the remaining crumble mixture over filling.
• Bake in the preheated oven until top is golden brown, 40 to 45 minutes.

Steps:

• Crumble Mixture.
• Mix and then rub together the first 6 ingredients.
• Date Mixture.
• Cut up the dates and cover with water.
• Add sugar and salt.
• Cook until the dates are not lumpy.
• Add Vanilla.
• Assemble in Glass Pan.
• Put in half the crumble mixture in a oblong glass baking pan.
• Gently spread the date mixture over the crumble mixture.
• Spread the rest of the crumble mixture over the date mixture.
• Bake in 350F oven until the top and the bottom are golden brown.
• Cut into bars and serve warm or cold.

Steps:

• Cook dates with 1/2 cup juice, in saucepan, 5 minute or until thickens. Stir in remaining juice, 1/3 cup cranberries, and orange peel.
• Combine sugar and honey in bowl. Add oats flour, sugar, baking soda, and salt in bowl.
• Slowly add margarine until combined.
• Press 2/3 of oat mixture onto bottom of 8" or 9" square pan. Spread date filling over crust. Stir remaining 1/4 cup cranberries into oat mixture. Cover filling with crust. Press down firmly.
• Bake at 375 for 25 minute or until lightly brown.
• Cool and let cut.

Steps:

• Preheat oven to 350°. In a large saucepan, combine cranberries and dates. Cover and cook over low heat until berries pop, 15 minutes, stirring often. Remove from the heat and stir in vanilla; set aside., In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Stir in butter until crumbly. Press half into an ungreased 13-in. x 9-in. baking pan. Bake 8 minutes. Spoon cranberry mixture over the crust; spread gently. Sprinkle with remaining crumb mixture; pat down gently., Bake until golden brown, 20-25 minutes. Cool on a wire rack. Combine glaze ingredients; drizzle over bars.