Date and Prune Squares: A Nostalgic Treat

My grandmother, Nana Elsie, wasn’t much of a baker, truth be told. Her strengths lay in hearty stews and Sunday roasts. But every Christmas, without fail, a pan of these incredibly moreish date and prune squares would appear, nestled amongst the fancier cookies and elaborate frosted cakes. Their simplicity was their charm, a comforting, familiar flavor that cut through the holiday sweetness. The sticky-sweet chewiness of the dates and prunes combined with the buttery, oaty crumble—it was a little bite of nostalgia that I always looked forward to.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yields: Approximately 30 squares
• Dietary Type: Can be made Dairy-Free

Ingredients

For the Filling:

• 3 cups pitted dates, chopped
• 1 cup pitted prunes, chopped
• 1 cup boiling water
• 1/4 cup granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pinch salt

For the Crust and Topping:

• 1 1/2 cups rolled oats
• 1 1/4 cups all-purpose flour
• 3/4 cup brown sugar, packed
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2/3 cup unsalted butter, softened (or non-dairy margarine for a dairy-free option)
• 2 tablespoons cold water
• 1/2 cup almonds, chopped (optional)

Equipment Needed

• Large bowl
• Saucepan
• Food processor
• Measuring cups and spoons
• 13″ x 9″ baking pan
• Parchment paper (optional, for lining the pan)

Instructions

1. Begin by preparing the date and prune filling. Place the chopped dates and prunes in a covered bowl and pour the boiling water over them. Allow this mixture to steep for about 10 minutes to soften the fruit. This step is crucial as it helps to create that soft, gooey filling that is so characteristic of these squares.

2. Transfer the softened date and prune mixture to a saucepan. Add the granulated sugar and bring the mixture to a simmer over medium heat. Continue to simmer for about 10 minutes, stirring occasionally, until the filling has thickened slightly. Be careful not to scorch the bottom of the pan.

3. Remove the saucepan from the heat and stir in the cinnamon, nutmeg, and salt. Allow the filling to cool completely while you prepare the crust and topping. Cooling the filling prevents it from melting the crust during baking.

4. Now, prepare the oat mixture for the crust and topping. In a food processor, combine the rolled oats, all-purpose flour, brown sugar, salt, and baking soda. Pulse the mixture together until the oats are chopped into smaller pieces – about 5 to 10 pulses should suffice. Be careful not to over-process, as you still want some texture.

5. Add the softened butter to the food processor and pulse until the mixture becomes crumbly. The butter should be evenly distributed throughout the dry ingredients, creating a texture similar to coarse sand.

6. Add the cold water and pulse again until the mixture just comes together. It should form a slightly clumpy dough. If the mixture seems too dry, you can add a tiny bit more cold water, a teaspoon at a time, until it reaches the desired consistency.

7. Grease a 13″ x 9″ cake pan. You can also line the pan with parchment paper, leaving an overhang on the sides, for easy removal of the baked squares. Press two-thirds of the oat mixture into the prepared pan, creating an even layer for the crust. Use your fingers or the back of a spoon to firmly press the mixture into the bottom of the pan.

8. Spread the cooled date and prune mixture evenly over the pressed crust.

9. If using, mix the remaining oat mixture with the chopped almonds. Sprinkle this almond-oat mixture evenly over the date and prune filling. Lightly press the topping into the filling to help it adhere during baking.

10. Bake in a preheated 350°F (175°C) oven for 35 to 40 minutes, or until the crust and topping are light golden brown. The edges should be slightly darker than the center.

11. Remove the pan from the oven and let the squares cool completely in the pan before cutting them into squares. This is important because cutting them while they are still warm can cause them to crumble. Once cooled, lift the squares out using the parchment paper overhang (if used) and cut into desired sizes.

Expert Tips & Tricks

• Spice It Up: For a bolder flavor, consider adding a pinch of ground cloves or ginger to the date filling along with the cinnamon and nutmeg.
• Nutty Variations: Experiment with different types of nuts in the topping. Walnuts, pecans, or hazelnuts would all be delicious additions. Toasting the nuts before adding them enhances their flavor.
• Dairy-Free Option: To make these squares dairy-free, simply substitute the butter with a good quality non-dairy margarine or coconut oil. The taste and texture will be very similar.
• Make-Ahead Magic: The date and prune filling can be made up to 2 days in advance and stored in the refrigerator. This helps to streamline the baking process when you’re ready to assemble the squares.

Serving & Storage Suggestions

These date and prune squares are delicious served at room temperature. They make a wonderful addition to a dessert platter, a sweet treat with afternoon tea, or a satisfying snack any time of day. Store the squares in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze the squares for up to 2 months. Thaw them at room temperature before serving.

Nutritional Information

(Please note that these values are estimates and can vary depending on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	185 kcal	9%
Total Fat	7g	9%
Saturated Fat	4g	20%
Cholesterol	15mg	5%
Sodium	80mg	3%
Total Carbohydrate	30g	11%
Dietary Fiber	3g	11%
Sugars	20g	–
Protein	2g	4%

Variations & Substitutions

• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add 1/2 teaspoon of xanthan gum to the mixture for binding.
• Citrus Zest: Add the zest of one orange or lemon to the date filling for a bright, aromatic flavor.
• Spice It Up (More): Incorporate a dash of cardamom into the oat mixture for a warm, fragrant note.
• Different Dried Fruits: Try substituting the prunes with dried figs or apricots for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use fresh dates instead of dried dates?

A: While you can, dried dates offer a more concentrated sweetness and chewy texture that’s ideal for this recipe. If using fresh dates, reduce the amount of added sugar slightly.

Q: Can I make these squares without a food processor?

A: Yes, you can! Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Q: How do I prevent the bottom crust from becoming soggy?

A: Ensure you press the crust firmly into the pan and avoid over-filling with the date mixture. Baking the squares on the middle rack of your oven can also help ensure even baking.

Q: My topping is browning too quickly, what should I do?

A: Tent the pan loosely with aluminum foil during the last 10-15 minutes of baking to prevent the topping from burning.

Q: Can I freeze these date and prune squares?

A: Absolutely! Wrap them tightly in plastic wrap and then in foil or place them in an airtight freezer-safe container. They can be frozen for up to 2 months.

Final Thoughts

These date and prune squares are more than just a recipe; they’re a taste of tradition, a comforting embrace of flavors that have stood the test of time. Whether you’re baking them for a holiday gathering, a special occasion, or simply to satisfy a sweet craving, I encourage you to give them a try. They are easy to make, incredibly delicious, and perfect for sharing. Don’t hesitate to experiment with variations to suit your own taste preferences, and be sure to let me know what you think! Pair them with a cup of hot tea or a scoop of vanilla ice cream for the ultimate indulgence. Happy baking!