Date Crumble Slice

Delicious date crumble squares made with a crunchy crumble topping and a smooth, sweet date filling. An old fashioned favourite.

5 from 21 votes

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Course: sweet

Cuisine: Slices

Prep Time: 20

Cook Time: 38

Chilling time: 2

Total Time: 2 58

Servings: serves

Calories: 359kcal

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.

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.

RECIPE NOTES & TIPS:

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.