Date and apricot oat crumble bars

Date and apricot oat crumble bars

Made with oats and spelt our, these are a low-gluten option and ideal for lunchboxes.

4 out of 5 stars(1) Rate this recipe
Vegetarian
  • Makes12
  • CourseSnack
  • Prepare30 mins
  • Cook55 mins
  • Total time1 hr 25 mins
  • Pluscooling

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Ingredients

  • 200g unsalted butter, at room temperature, plus extra for greasing
  • 150g porridge oats
  • 150g white spelt flour
  • 100g Waitrose Cooks’ Ingredients palm sugar, crushed to a fine powder (or use light brown muscovado sugar)
  • ¼ tsp fine sea salt

FILLING

  • 300g pitted dates
  • 130g dried apricots
  • 1 orange, zest and juice
  • 200ml cloudy apple juice

CRUMBLE

  • 150g porridge oats
  • 50g Waitrose Cooks’ Ingredients palm sugar, crushed to a fine powder (or use light brown muscovado sugar)
  • 100g unsalted butter, chilled and cut into 1cm cubes
  • 1 tsp flaky sea salt

Method

  1. Preheat the oven to 180 ̊C, gas mark 4. Grease and line the base and sides of a 20cm x 30cm baking tin with baking parchment. For the base, whizz the oats in a food processor to a fine powder. Add the remaining ingredients and pulse to make a shortbread-like dough. Press evenly into the tin and bake for 15 minutes, or until starting to turn golden. Remove from the oven and set aside. (Don’t clean the food processor yet – you’ll need it again.)

  2. Meanwhile, put the filling ingredients in a small, heavy-based saucepan. Set over a medium heat and simmer for about 15-20 minutes, until the fruits are soft and the juices are nearly absorbed. Take off the heat and set aside.

  3. For the crumble, put all the ingredients, except the salt, in the food processor. Blitz briefly or pulse to a crumble mixture; don’t overmix or you will end up with a ball of dough.

  4. Spread the cooked fruit mixture evenly over the baked base, then top with the crumble. Sprinkle with the flaky salt and bake for 20-25 minutes, until golden. While it’s still warm, firmly press the crumble all over with a spatula. Leave to cool completely in the tin before cutting into bars. The bars can be stored in an airtight container for up to 2 weeks.

Nutritional

Typical values per item when made using specific products in recipe

Energy

795kJ/ 429kcals

Fat

23g

Saturated Fat

13.9g

Carbohydrates

50g

Sugars

27.2g

Fibre

3.9g

Protein

5.5g

Salt

0.6g

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Overall rating (4/5)

4 out of 5 stars1 rating