Originally Posted by bakechef
My mom used to make these, she loves anything date filled. I remember her buying a "brick" of dates and sitting there cutting them up, and removing the stray pit. Now we have chopped dates in a bag, making this much easier!
Preheat oven to 350 degrees Fahrenheit, and grease a 9x13 inch cake pan.
You can make this ahead
3 cups (16oz) chopped and pitted dates
1/2 cup (3.5 oz) lightly packed brown sugar
1 (8 oz.)cup water
1 teaspoon vanilla
Combine all ingredients in sauce pan and bring to a boil over medium heat. Turn heat down to medium low and simmer for about 5 minutes or until quite thick and "jammy". Set aside to cool a bit while you make the crust and topping.
Crust and topping
1 1/2 cups (7.5 oz) all purpose flour
1 cup rolled oats (3.25 oz) quick oats can be substituted
1 cup (7 oz.) lightly packed brown sugar
1/2 cup chopped walnuts or pecans (optional)
1/4 teaspoon salt
3/4 cup (1.5 sticks or 6 oz.) butter
Combine flour, oats, brown sugar, walnuts, and salt in a bowl, mix to combine. Add butter that has been cubed into small pieces. Using a pastry blender cut in butter until no large chunks are visible, you can also do this with your hands, rubbing the flour into the other ingredients until you have a nice crumb topping with no visible large chunks of butter.
Set aside 2 cups of the crumb mixture, and put the remainder into the prepared 9x13 inch pan, using your hands pat it into the pan as evenly as you can to create a solid crust. Spread the date jam over the crust. Sprinkle the reserved 2 cups of crumb mixture evenly over the top.
Bake 25-30 minutes or until golden brown. Cool completely and cut into squares.
It's a small world. My mother used to make these from an identical recipe. I wonder where she found it. Perhaps she had a GI boyfriend during the war!
I think I might do them for my Christmas "Turkey-free Zone" brunch party.