This Date Crumble Slice is old fashioned in the best possible way - the kind of thing that disappears from the tin before you've even sat down.
Think of it as a cosy cross between a crumble and a slice - buttery oat base, a thick jammy date filling and a golden crunchy topping. It's just as happy alongside a cuppa as my Lemon Crumble Bars, and just as easy to throw together as a batch of Apple Crumble Muffins.
A Quick Look At The Recipe
✅ Recipe Name: Date Crumble Slice
🕒 Prep Time: 20 minutes + chilling
🍽️ Makes: approx. 20 squares
🥣 Main Ingredients: rolled oats, plain flour, brown sugar, butter, dried dates
📖 Dietary Info: Easily made gluten-free
⭐ Why You'll Love It: Classic old-fashioned flavour, perfect with a cuppa or warmed up as a dessert, freezer-friendly and totally foolproof.
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Everyone in my house really enjoyed it, simply delicious! Thank you.
- Kay
This slice, also known as matrimonial cake, is a classic recipe that's been loved for generations. No one really knows how it got its name, but its buttery oat crumble and sweet date filling have certainly stood the test of time.
Enjoy it as an afternoon treat with a cuppa, or serve it warm with a scoop of vanilla ice cream for an easy dessert. It sits beautifully alongside my Raspberry Coconut Slice and ANZAC Slice in the classic baked slice hall of fame - simple, nostalgic and always a crowd-pleaser.
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Why You're Going To Love This Recipe
- Perfect texture combo - crunchy oat crumble with a soft, gooey date centre. The contrast is everything.
- Easy, no-fuss method - simple pantry ingredients and straightforward steps, including Thermomix instructions.
- Great for lunchboxes - sturdy, sliceable and full of oats.
- Freezer-friendly - ideal for making ahead and grabbing whenever you need something sweet.
- Works as dessert too - warm it up and add a scoop of vanilla ice cream or a dollop of thick cream. Game changer.
- Old-fashioned favourite - some things just never go out of style, and this is absolutely one of them.
Date Slice Ingredients
Just a few basic pantry staples needed here. A couple of things worth noting:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Rolled oats - use traditional rolled oats, not quick oats. Quick oats go mushy and you'll lose that gorgeous chewy texture in the crumble.
- Brown sugar - adds moisture and a deeper caramel flavour to the crumble. Don't swap for white sugar.
- Dried pitted dates - the star of the show. Use fresh, moist pitted dates (not ones that have dried out and gone hard) so they break down into that thick, jammy filling. Check the packet - you want them to feel soft and plump.
- Bicarbonate of soda - helps create a lighter crumble texture. Don't skip it.
Variations
- Gluten-free - swap plain flour for a good-quality GF flour blend and make sure your oats are certified gluten-free.
- Add nuts - stir chopped walnuts or pecans into the crumble for extra crunch. Lovely with the dates.
- Spiced version - add a teaspoon of cinnamon or a pinch of nutmeg to the crumble mixture for a warm, cosy flavour.
- Coconut twist - replace some of the oats with desiccated coconut for a slightly different texture and flavour.
How To Make Date Crumble Slice
An easy melt-and-mix recipe. Six steps and you're done!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Mix the dry ingredients: Combine flour, oats, sugars, bicarb soda and salt in a large bowl.
- Add the butter: Gently stir through the melted butter and vanilla extract until you have a crumbly mixture that just holds when pressed.
- Bake the base: Press half the mixture firmly into your lined tin and bake until lightly golden. Set aside.
- Cook the date filling: Simmer the chopped dates with water, butter and vanilla, stirring until thick and jam-like. Cool slightly before spreading.
- Spread the filling: Spoon the warm date mixture evenly over the baked base and smooth to the edges.
- Top and bake: Sprinkle the remaining crumble mixture over the top and bake until golden. Cool completely, then chill before slicing.
Recipe Tips
- Use fresh, moist dates - avoid older dates that have dried out, as they won't soften properly or give that rich, jammy filling.
- Don't skip pre-baking the base - it ensures a firm, chewy layer that holds together when you slice it.
- Press firmly and evenly into the tin - use the back of a spoon or the base of a flat glass to get it nice and even.
- Cool the date filling slightly before spreading - not completely cold, just not boiling hot. Warm is perfect.
- Chill for at least 2 hours before cutting - overnight is even better. This is what gets you clean, neat slices.
- Serve it as dessert: Warm a square in the microwave for 20-30 seconds and serve with a scoop of vanilla ice cream or a big spoonful of thick cream. Honestly, one of the best things ever.
- Store in an airtight container at room temperature or in the fridge for up to 1 week.
- Freeze in individual portions for up to 3 months - perfect for lunchboxes.
Date Crumble Slice FAQs
Pitted dried dates are best for this recipe as they create that thick, jammy texture. Fresh Medjool dates can work but they're much more expensive and a little too soft - the dried variety gives a better, more concentrated flavour in the filling.
Usually means there's not enough butter in the mixture. Add a little more melted butter, one tablespoon at a time, until the crumble just holds together when pressed. It should look crumbly but clump when squeezed.
Yes - chilling is key for neat, clean slices. Without it the filling will be too soft and you'll end up with a crumbly mess rather than lovely squares. At least 2 hours in the fridge, or overnight if you can wait that long.
Absolutely - it's actually better the next day once everything has set and the flavours have had time to develop. Make it 1-2 days ahead and store in an airtight container. It also freezes brilliantly for up to 3 months, so it's a great one to batch bake and stash away.
More Old Fashioned Slice Recipes
There's nothing quite like a classic baked slice - simple, nostalgic and always a hit.
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Date Crumble Slice
Ingredients
- 115 g (1¼ cups) plain flour
- 110 g (1¼ cups) rolled oats
- ½ teaspoon salt
- ½ teaspoon bi-carb soda
- 100 g (½ cup) raw sugar
- 80 g (½ cup) brown sugar packed
- 170 g (¾ cup) unsalted butter melted
- 1 teaspoon vanilla extract
For the date filling
- 400 g (ml) water
- 400 g dried pitted dates
- 1 teaspoon vanilla extract
- 30 g butter
Instructions
Conventional Method
- Preheat oven to 160 degrees fan forced. Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
- In a large bowl, mix together flour, rolled oats, salt and bi-carb soda. Stir in the raw sugar and brown sugar and mix until all combined.
- Pour melted butter and vanilla extract over the dry ingredients. Stir mixture until well combined.
- Spread half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes. Remove from oven and put aside (leave the oven turned on).
- Meanwhile, chop the pitted dates and place them into a saucepan along with the water, butter and vanilla extract.
- Stir over medium heat until the dates have softened and the mixture has thickened (approx 10 minutes). Allow to cool slightly.
- Pour the date mixture over the cooked oat base and spread out evenly.
- Sprinkle the remaining crumble mixture over the top of the date layer.
- Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
- Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.
- Store in airtight container in refrigerator or at room temperature for up to 1 week.
Thermomix Method
- Preheat oven to 160 degrees fan forced. Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
- Melt the butter and vanilla in the Thermomix bowl for 3 minutes, Speed 2, 50 degrees.
- Add the plain flour, rolled oats, salt, bi-carb soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.
- Spread half of the crumb mixture into the bottom of the prepared tray and press firmly into an even layer. Bake in preheated oven for 15 minutes or until lightly golden. Remove from oven and put aside (leave the oven turned on).
- Place the dates into a clean Thermomix bowl. Chop for 10 seconds, Speed 9. Scrape down the sides of the bowl. Add the water, vanilla and butter and mix for 6 minutes, Reverse, Speed 3, 90 degrees. Pour into a bowl and allow to cool slightly.
- Pour the date mixture over the cooked oat base and spread out evenly.
- Sprinkle the remaining crumble mixture over the top of the date layer. Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
- Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.
- Store in airtight container in refrigerator or at room temperature for up to 1 week.
Notes
- Check freshness of pitted dates - avoid older dates that have dried out, as they won't soften properly or give that rich, jammy filling.
- If you prefer less sweetness, use half to two-thirds of the date filling ingredients; this creates a thinner date layer.
- Don't skip pre-baking the base - it ensures a firm, chewy layer that holds together perfectly.
- Press the mixture firmly and evenly into the tin to avoid a crumbly base.
- Let the date mixture cool slightly before spreading over the baked base.
- Chill for at least 2 hours (or overnight) to make it easier to cut neat slices.
- Store in an airtight container at room temp or in the fridge for up to 1 week.
- Freeze in individual portions for up to 3 months - perfect for lunchboxes.
- For a dessert twist, warm slightly and serve with cream or ice cream.
Sonya McKay says
Great recipe and easy to follow instructions.
Lucy says
Thank you!
Danielle says
Hey Lucy! The 1 tspn vanilla that’s stated in ingredients below dates etc does that go into date mixture? Thanks
Lucy says
Yes it does sorry! I'll update that now to make it clearer!
Kay says
Delicious! I made it with the stated amount of dates and left out the raw sugar in the biscuit part. I think it would be just as good with maybe half to two-thirds of the date mixture but oh my gosh, it's just so good! Everyone in my house really enjoyed it with only the 9 year old saying just 'it's ok'. Simply delicious. Thank you Lucy.
Lucy says
Fantastic!!
Amy says
Easy to follow and reminded me of my childhood!
I used half the amount of dates and it was still plenty.
Lucy says
That's so great to hear Amy!