Description
A delightful date square with a crust made from ginger snaps, perfectly complemented by a layer of apple butter.
Ingredients
Scale
- 500g dates, pitted and chopped
- 1 cup water
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 150g ginger nut cookies
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup sugar3/4 cup (175g) butter, softened
For apple butter:
- 2 green apples, peeled and chopped
- 1/4 cup sugar
- 1/4 cup water
- 4 tablespoons (60g) butter, softened
- 1/4 cup icing sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine the dates, water, lemon juice, and sugar. Bring to a boil over medium heat.
- Add the baking soda, reduce the heat, and simmer for 5 minutes, stirring occasionally until the mixture thickens. Set aside to cool.
- In a food processor, process the ginger nut cookies until they resemble coarse crumbs.
- In a large bowl, combine the processed ginger cookies, rolled oats, whole wheat flour, and sugar. Mix well.
- Press half of the cookie mixture into the bottom of a greased 8×8 inch baking dish to form the crust.
- Spread the cooled date mixture evenly over the crust.
- Spread the apple butter over the date layer.
- Sprinkle the remaining cookie mixture over the top, pressing down lightly.
- Bake in the preheated oven for 1 hour, or until the top is golden brown and crisp.
- Allow to cool completely in the pan before cutting into squares.
Notes
Store the squares in an airtight container at room temperature for up to 3 days. For a twist, try adding a sprinkle of cinnamon to the crust mixture. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 25
- Sodium: 150
- Fat: 8
- Carbohydrates: 45
- Fiber: 4
- Protein: 3
- Cholesterol: 0