Cranberry Date Squares
Delicious baked squares featuring a chewy, sweet filling of Medjool dates and cranberries, perfectly complemented by a buttery oat crust.
Ingredients
For the Base and Topping
- 2 1/2 cups rolled oats (not instant) Use old-fashioned oats for the best texture.
- 3/4 cup all-purpose flour Provides structure to the squares.
- 3/4 cup almond flour Adds a nutty flavor and moist crumb.
- 1/2 cup brown sugar (packed) For sweetness and a hint of molasses flavor.
- 1/4 tsp salt Enhances flavors and balances sweetness.
- 1 cup butter (cold, cut into cubes) Using cold butter produces a crumbly texture.
For the Filling
- 2 cups Medjool dates (pitted and chopped) Naturally sweet and provides chewiness.
- 1/2 cup dried cranberries Adds tartness and brightness.
- 1/4 cup lemon juice Adds zest and balances sweetness.
- 2 cups water For cooking down the filling.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Line an 8" square baking pan with parchment paper or spray it with cooking spray.
- In a saucepan, combine Medjool dates, dried cranberries, lemon juice, and water. Bring to a boil over medium-high heat, then reduce to a simmer for about 15 minutes, stirring frequently until thickened. Set aside to cool.
- In a large bowl, combine rolled oats, all-purpose flour, almond flour, brown sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Press half of the dough into the bottom of the prepared pan to form the base.
- Spread the cooled filling evenly over the base.
- Sprinkle the remaining dough mixture over the filling and press down gently.
- Bake for about 45 minutes until golden brown.
- Cool completely in the pan before cutting into squares.
Notes
Store in an airtight container for up to 3 days at room temperature, or refrigerate for a week. Can freeze for up to 3 months.