Newfoundland Date Crumbles

Method16 steps

1. 1

   Step 1: Preheat the oven to 350°F (177°C). Lightly grease a 9 x 13 inch (23 x 33 cm) baking pan with separate pan-greasing fat and optionally line with parchment.

   Uses Oil or butter as needed to grease the baking pan

2. 2

   Step 2: The following method uses the full date-filling batch. If preferring less filling, reduce all five filling ingredients together by 1/4, 1/3 or 1/2. Choose any optional flavour variation in steps 14–16 before starting; those are alternatives for this batch, not extra steps to perform on baked squares.

3. 3

   Step 3: Combine the chopped dates (18 oz), 3 tbsp filling butter, 3 tbsp filling sugar, vanilla extract (1 1/2 tbsp) and boiling water (2 cups) in a medium saucepan. Gently simmer 10–15 minutes until thickened.

   Simmer Date Filling · 15 minUses 18 oz chopped dates (about 4 cups) · 3 tbsp butter for filling · 3 tbsp sugar for filling · 1 1/2 tbsp vanilla extract for filling · 2 cups boiling water for filling

4. 4

   Step 4: The filling should be very thick; you will need to watch it carefully and stir constantly in the last few minutes of cooking time.

   Uses Thickening cooked date filling

5. 5

   Step 5: Set aside to cool slightly while you prepare the crumble mixture.

   Uses Very thick cooked date filling

6. 6

   Step 6: Toss the rolled oats (2 cups large), baking powder (2 teaspoon), dried coconut, flour (2 cups) and brown sugar (1 cup) together. If preparing other dry ingredients in a food processor, keep the whole oats out and rub them in afterward so the flakes remain intact.

   Uses 2 cups large rolled oats (not quick oats) · 2 teaspoon baking powder · 1 cup unsweetened dried coconut, fine or medium shredded · 2 cups flour · 1 cup brown sugar

7. 7

   Step 7: Using your hands, rub the butter (1 1/2 cups) thoroughly through the dry ingredients.

   Uses Combined oat-coconut crumble dry mixture · 1 1/2 cups butter for crumble, cut in small cubes

8. 8

   Step 8: Divide crumble mixture in half and press half into the bottom of the prepared baking pan.

   Uses Half of the complete butter-rubbed crumble

9. 9

   Step 9: Spread date mixture over the base.

   Uses Pressed bottom crumble layer · Slightly cooled complete date filling

10. 10

    Step 10: Top with remaining crumb mixture, pressing it together in clumps in your hands and then breaking it into small pieces with your fingers to scatter evenly over the date filling.

    Uses Date-filled crumble base · Remaining half of the butter-rubbed crumble

11. 11

    Step 11: Press down lightly.

    Uses Complete layered date-crumble tray

12. 12

    Step 12: Bake for 40 minutes at 350°F (177°C).

    Bake Date Crumbles · 40 minUses Lightly pressed assembled date crumbles

13. 13

    Step 13: Let the baked crumbles cool and set before cutting into 36 cookie squares. The optional flavour choices below apply before cooking a batch.

    Uses Baked date-crumble tray

14. 14

    Step 14: Optional orange version: before cooking the filling in step 3, substitute the 2 cups orange juice for the 2 cups boiling water and add the zest of one medium orange. Use this instead of the plain filling liquid.

    Uses 2 cups orange juice instead of filling water, optional orange version · Zest of 1 medium orange for the optional orange version

15. 15

    Step 15: Optional cocoa (4 tbsp) version: add the 4 tbsp cocoa powder with the filling ingredients in step 3, before simmering.

    Uses 4 tbsp cocoa powder for the optional cocoa filling

16. 16

    Step 16: Optional nut version: prepare the filling normally. At step 6, include the 1/2 cup ground almonds or hazelnuts, 1 tsp cinnamon and 1/2 tsp nutmeg in the crumble dry mixture.

    Uses 1/2 cup ground almonds or hazelnuts for the optional nut version · 1 tsp ground cinnamon for the optional nut version · 1/2 tsp ground nutmeg for the optional nut version