Classic Oat & Date Crumble Slice - an oaty base, sweet date filling and crumbly topping... it doesn't get much better than this!
Classic & Traditional Slice Recipes
If you've been reading Bake Play Smile for a little while now, you'll know that I am a big, BIG fan of classic and traditional slices. My favourite cookbooks are those really old, yellowing recipe books that have been handed down through generations. I always think that if a recipe has been passed down from one family member to another, it's got to be a keeper... and this oat & date crumble slice is exactly that!
Although I do have to admit that I've changed the crumble recipe around just a little... just enough to make it even more delicious! But I've kept the date filling the same as the original recipe. There's some things that you just shouldn't go changing, right!?
Lots of date filling vs just a little... it's your choice!
One little thing that I should mention is that this recipe makes a LOT of date filling. Personally, I like the sweet date mixture to be nice and thick, but you can always leave a little aside if you'd like your date layer to be a little thinner.
Serving it warm or cold... either way it's so good!
And one more thing... this oat & date crumble slice is super sweet! It's definitely one for all of the sugarholics out there. In fact, not only does it make the perfect afternoon tea treat, it's also one kick-ass dessert. Just warm it up, add a big scoop of vanilla ice-cream, and get ready for total and utter bliss. Mmmmm!!!
So if you want to bring back some delicious childhood memories, then make this oat & date slice. Your tummy will be forever thankful! xx
More old fashioned slice recipes
And if you're a fan of traditional slice recipes, make sure you check out my collection of the best classic slices!
Oat & Date Crumble Slice
Ingredients
- 1¼ cups (115g) plain flour
- 1¼ cups (110g) rolled oats
- ½ tsp salt
- ½ tsp bi-carb soda
- ½ cup (100g) raw sugar
- ½ cup (80g) brown sugar packed
- ¾ cup (170g) unsalted butter melted
- 1 tsp vanilla extract
- 400 g pitted dates
- 400 g water
- 1 tsp vanilla extract
- 30 g butter
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (160 degrees if fan forced). Grease and line a 17X28cm slice tray with baking paper, allowing the edges to overhang.
- In a large bowl, whisk together flour, rolled oats, salt and bi-carb soda. Stir in the raw sugar and brown sugar and mix until smooth.
- Stir vanilla into melted butter and pour mixture over dry ingredients. Stir mixture until well combined.
- Pop 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, vanilla extract and butter.
- 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 (depending on how thick you would like your date layer, you may not want to use all of the date mixture).
- 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.
Thermomix Method
- Preheat oven to 170 degrees celsius (160 degrees if fan forced). Grease and line a 17X28cm slice tray with baking paper, allowing the edges to overhang.
- Melt the butter and vanilla in the TM 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 TM bowl. Chop by holding down the Turbo button for 10 seconds. Scrape down the sides of the bowl. Add the water, vanilla and butter and mix on Reverse, Speed 3, 6 minutes, 90 degrees. Pour into a bowl and allow to cool slightly.
- Pour the date mixture over the cooked oat base and spread out (depending on how thick you would like your date layer, you may not want to use all of the date mixture).
- 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.
Nutrition
Amy
Easy to follow and reminded me of my childhood!
I used half the amount of dates and it was still plenty.
Lucy
That's so great to hear Amy!