Servings: One 8-inch (20 cm) square pan, which cuts into 16 to 25 squares
2 ½ cups (225 g) rolled oats (regular or quick cook)
1 ¼ cups (160 g) all purpose flour
1 cup (210 g) packed light brown sugar
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) salt
1 cup (250 g) unsalted butter, melted
1. For the filling, place all of the ingredients in a pot and bring up to a boil. Remove from heat and let dates sit and soak until room temperature. Purée until smooth and set aside.
2. Preheat the oven to 350° F (180 C), grease an 8-inch (20 cm) square pan and line bottom with parchment paper so that the paper comes up the sides of the pan.
3. Combine the oats, flour, brown sugar, cinnamon and salt in a bowl. Stir in the butter and blend until you have an even crumbly texture. Press half of the crumble into the bottom of prepared pan. Spread the date filling over base and top with remaining crumble (not pressing). Bake for 40 to 45 minutes, until the top of crumble begins to brown. Allow this to cool in the pan before cutting into squares.