This week Mrs Edwards cooked Date Crumble Bars and Apricot Crumble Bars with an alternative apricot filling, for the apricot filling replace the dates with 200g tinned apricots (approximately 14 halves chopped) and 150g caster sugar. Heat until thick and almost jam-like.
Date Crumble Bars
200g stoned dates (chopped)
175g plain flour
1/2 tsp bicarb
175g soft light brown sugar
100g porridge oats
175g butter diced
Heat the oven to 350f/gas mark 4/ 180°
Line 20cm x 20cm square cake tin with greaseproof paper
Place water and dates in saucepan and bring to a simmer. Cook for about 10 minutes on low heat until date mixture is very soft and thick stirring occasionally. Remove from heat and allow to cool to room temperature.
Sift flour and bicarb into mixing bowl. Add sugar, oats, and mix well. Add the butter and rub in.
Press half the oat mixture into the base of the tin. Spread date mix over this then sprinkle/cover this with the rest of the oat mixture. Press gently.
Bake in centre of the oven for 40 mins or until golden brown at the edges and set in the middle
Allow to cool completely in the tin then cut into bars and serve.
The Date Crumble Bar The Apricot Crumble Bar