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Recipe from the Wyllie Fox Farm Kitchen
Filling
- 3 cups coarsely chopped dates
- ¼ cup sugar
- 1 ½ cups water
Crust & Topping
- 1 cup firmly packed brown sugar
- 1 ¾ cups flour
- ½ tsp baking soda
- 1 tsp salt
- 1 ½ cups old-fashioned oatmeal, not instant
- ¾ cup (1 ½ sticks) cold butter, cut into cubes
Preheat oven to 400°.
In a medium saucepan over low heat, combine dates, sugar & water. Cook, stirring often, until thickened, about 15 minutes. Allow to cool completely.
In a food processor or in a bowl with a blender, combine dry crust & topping ingredients. While running, add the butter a little at a time and mix until crumb-like.
With your hands, press & flatten half of the crumb mixture into a greased 9x13-inch baking pan. Spread cooled filling over crust. Cover with remaining crumb mixture and gently pat down. Bake until lightly browned, approx. 25 – 30 minutes.
Cool slightly and cut while still in the pan. Gently remove from pan and serve warm or at room temperature.
Makes 30