Newfoundland Date Crumbles
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Newfoundland Date Crumbles (or Date Squares). A recipe every local family knows and loves. The secret is having the right proportion of butter in the crumble and this recipe gets it just right.
Originally published October 2007.
Not just Nanny Hynes' favourite square, another universal Newfoundland treat common to almost every family cookbook is Newfoundland Date Crumbles.
There are many recipes out there for these popular squares but this is the best recipe I have ever used.
The secret to a good crumble is the proper amount of butter in the recipe. Many recipes use too little, resulting in a dry end product where the crumble doesn't hold together properly.
I've seen them so dry you could blow the crumble like dust off the top of the square. Not my idea of a great crumble.
The other vital component in Newfoundland Date Crumbles is the filling. Opinions and tastes vary. My wife is partial to lots of filling. I am middle of the road when it comes to this topic.
We both agree though, that the thin, near non-existent layer of filling that some commercial bakeries try to pass off as a proper date crumble these days is really unacceptable. Try this recipe and you'll easily see the difference.
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Newfoundland Date Crumbles
Newfoundland Date Squares or Date Crumbles is a recipe every local family knows and loves. The secret is having the right proportion of butter in the crumble and this recipe gets it just right.
Ingredients
For the filling
- 18 ounces dates, chopped (about 4 cups) See note below.
- 3 tablespoon butter
- 3 tablespoon sugar
- 1 ½ tablespoons vanilla
- 2 cups boiling water
For the crumble
- 2 cups rolled oats, large(not quick oats)
- 2 teaspoon baking powder
- 1 cup unsweetened dried coconut, fine or medium cut
- 2 cups flour
- 1 cup brown sugar
- 1 ½ cups butter, cut in small cubes
Instructions
For the filling
- Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan and line with parchment paper if you want.
- As noted in the recipe description, some people prefer these date squares with less filling so you can reduce the amounts in the filling by ¼, ⅓ or even ½ if you prefer.
- In a medium saucepan combine and gently simmer until thickened (about 10-15 minutes).
- The filling should be very thick; you will need to watch it carefully and stir constantly in the last few minutes of cooking time.
- Set aside to cool slightly while you prepare the crumble mixture.
To prepare the crumble
- In a large bowl, toss together the rolled oats, baking powder, coconut, flour and brown sugar.
- Using your hands, rub the butter thoroughly through the dry ingredients.
- Divide crumble mixture in half and press half into the bottom of the prepared baking pan.
- Spread date mixture over the base.
- Top with remaining crumb mixture, pressing it together in clumps in your hands and then breaking it into small pieces with your fingers to scatter evenly over the date filling.
- Press down lightly.
- Bake for 40 minutes at 350 degrees F.
- This is a very good basic recipe but I have also had very good variations of date crumbles over the years.
- Orange Date Crumbles: Substitute orange juice for the water in the filling and add the zest of a medium orange.
- Cocoa Date Crumbles: Add 4 tablespoon cocoa to the filling.
- Hazelnut or Almond Date Crumbles: Prepare filling as usual. Add ½ cup ground Almonds or Hazelnuts plus 1 teaspoon cinnamon and ½ teaspoon nutmeg to the crumble.
Notes
UPDATE: I do sometimes make the crumble in a food processor just to speed up the preparation time. However, I do not add the oatmeal to the processor. I take a minute or two to rub it trough the other ingredients once they come out of the food processor. This keeps the whole oats intact.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
36Serving Size
36 cookie squaresAmount Per Serving Calories 203Saturated Fat 6gCholesterol 22mgSodium 79mgCarbohydrates 26gFiber 2gSugar 16gProtein 1g
I made the date crumbles today,and they're the best I have ever eaten.
I do believe the extra butter makes a huge difference.
these were very good...the butter that i put in was a bit soft and i thought they may not crumble well..but they turned out fabulous...a new favorite for my family...thanks
Great recipe! I made them with dried mission figs instead of dates and the orange juice substitution you suggested. Very yummy!
I want to try these Date Crumbles,but would like to know if real butter was used,or Marj ??
I've made them using butter or margarine. Either is fine but some people will always prefer butter in baking.
IVE JUST MADE YOUR CRUMBES, THEY ARE IN THE OVEN BAKING, SMELLS YUMMY, ILL LET U KNOW IF THEY PASS THE TASTE TEST 🙂
FANTASTIC, SOOOOOOOOO GOOD, THANK U X
Thank you so much for the rock recipie of date crumbles!I'm orignally from St.John's,NL,now living in Oakville Ontario.You can't get a good date crumble here.So,yum yum and thanks!The Best.
Colleen Bromley
Do you have the nutritional information for these date crumbles?
Why would I have that? It would probably frighten me!
Too funny!
I never put sugar in the filling even when I use citrus juice to replace part or all of the water.
Oh my gosh these look and sound great!I love how naturally sweet dates are and the crumble added to that sounds amazing!
These are great and Aussie friends love them especially with custard. Dana.
I also don't put sugar in the filling...not needed with the sweetness of the dates :). Happy baking!
I put a half cup of brown sugar in my date filling.