This is an old fashioned favorite, sometimes called Matrimonial Cake. My Mom made this recipe when visiting because it’s a favorite of my husbands. It freezes well and tastes yummy still partly frozen.
3 cups-(lightly packed) of pitted dates, chopped
1 cup water
2 tablespoons of fresh lemon juice
2 tablespoons of brown sugar
1/2 teaspoon of baking soda
1 3/4 cups quick cooking rolled oats
1 cup of unbleached flour
3/4 cup brown sugar
1/4 teaspoon baking powder
3/4 cup unsalted butter softened
1. With the rack in the middle position, preheat the oven to 350°F. Line an 8 inch square baking dish with parchment paper, letting it hang over all four sides.
2. Filling: In a saucepan, bring the dates, water, lemon juice and brown sugar to a boil. Add the baking soda and simmer for about 5 minutes, stirring constantly with a wooden spoon, until the dates have fallen apart. Let cool.
3. Crisp: In a bowl, combine the oats, flour, brown sugar and baking powder. Add the butter and stir to combine.
4. Spread half the crisp in the pan and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly. Bake for about 55 minutes or until the crisp is golden brown. Let cool on a wire rack for about 4 hours or overnight. Untold and cut.