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Cranberry Date Squares

Delightfully chewy squares combining tart cranberries and sweet Medjool dates in a crumbly oat crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 1/2 cups rolled oats (not instant) Old-fashioned oats give the best texture.
  • 3/4 cup all-purpose flour Whole wheat flour can be used for a nuttier flavor.
  • 3/4 cup almond flour Can substitute with any nut flour or more all-purpose flour.
  • 1/2 cup brown sugar (packed) Dark brown sugar is recommended for deeper flavor.
  • 1/4 tsp salt A pinch enhances sweetness.
  • 1 cup butter (cold, cut into cubes) Cold butter is key for crumbly texture.
Filling Ingredients
  • 2 cups Medjool dates (pitted and chopped) Soak in hot water if too firm.
  • 1/2 cup dried cranberries Unsweetened varieties are preferred.
  • 1/4 cup lemon juice Fresh lemon juice adds contrast.
  • 2 cups water Essential for cooking down the fruit filling.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line an 8" square baking pan with parchment paper or lightly spray with cooking spray.
  2. In a medium saucepan, combine chopped dates, dried cranberries, lemon juice, and water. Bring to a boil, then reduce heat and simmer until thickened (about 15 minutes). Set aside to cool.
  3. In a large bowl, mix together rolled oats, all-purpose flour, almond flour, brown sugar, and salt. Cut cold butter into the mixture with a pastry blender until crumbly.
  4. Press half of the dough into the prepared baking pan to form the bottom crust. Pour cooled fruit filling over the crust and sprinkle remaining dough mixture on top.
Baking
  1. Bake in the center of the oven until golden brown (about 45 minutes). Allow cooling completely before cutting into squares.

Notes

Allow squares to cool completely before cutting to avoid crumbling. Store in an airtight container at room temperature for up to a week, or refrigerate for two weeks.