My absolute favorite recipe for date squares

April can be quite confusing. The calendar indicates that it's definitely spring because the equinox was in March. The tulips know it's spring as they wake up and bravely break through the cold garden soil in search of sun. Yet, this April is still cold and dreary out, and the skyline is still riddled with bare trees (they may be budding, but the buds are too small to see at this point). The signs of spring are there, I just can't feel them yet, and I am getting antsy for the season to unfold and warm my frozen toes.





April also poses a challenge for me as a baker. I have been baking with apples and pears since September, and with citrus since December. Sure, there are a zillion more recipes that I am dying to try with these ingredients, but I feel like moving on. It's time. I'm desperate for the first pink and green stalks of rhubarb to brighten the market stands so that I can bejewel a lemon tart. They'll be here any day now, right?





As I wait for spring, I seek refuge in the simplest of recipes. I often put together desserts requiring only pantry items that can be stored for these days when I need a quick pick-me-up without having to leave the warmth of my home. I don't want to face a drizzly, gray, cold day in April. I turn on the oven and reject the cold. A batch of lightly spiced date squares will keep me going through a few of the dreary days.





My favorite part of making date squares: transforming the driest of dates (they look like they will never recover) into a sweet, aromatic paste. Initially, it seems like the dates and the water will never mingle; the water will never coax the dates into hydration. But then, with some patience, stirring, and a little heat, the dates come together to make a rich filling. The transformation is very spring-like, if you ask me.



Moments later, you have date squares.



I love the rustic crumbs that spill when you plate the squares. Perfectly imperfect.





This is my go-to recipe for date squares because it's all about the dates: there is no lemon or orange zest here to interfere with the floral, earthy character of the dates. This recipe is taken from Joy of Baking. I haven't changed the recipe much (just upped the amount of cinnamon), but I have changed the method to make the crust/crumble. I don't have a food processor that is large enough to accommodate all the ingredients, so I just use my fingers. It just feels right to make the crumble by hand anyways.



Date squares

Yields 16 squares



Filling:

400 grams (~3 cups) dates (such as Jaffa brand)
1 cup water
1 tsp vanilla
Crust/crumble:

200 grams oats
130 grams all-purpose flour
160 grams light brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 cup cold butter, chopped
Prepare the filling: Heat the dates with the water over low heat, stirring. After 5?10 minutes, the dates will absorb all the water, soften, break open, and form a paste. Transfer the paste to a small food processor, and blend until smooth (this is not absolutely necessary, but this will chop up the dates skins nicely giving a more even texture to the paste). Add the vanilla and blend for a few seconds more. Set aside.
Preheat the oven to 350°F.
Prepare a 9x9-inch brownie pan (I use a metal pan) by greasing it and fitting a square of parchment at the bottom.
Prepare the crust/crumble: In a large bowl, whisk together the dry ingredients. Add in the cold butter, tossing to coat it with the flour/oat mixture. Using your finger tips, press the butter into the flour until you have a coarse crumble. Don't worry if it gets too warm, just pop it into the fridge or freezer for a few minutes to chill it, then continue crumbling. 
Assemble: When you've got a good crumble, pour two thirds of the mixture into the prepared pan. Press it down (with your fingers or the bottom of a cup). Be sure to get into the corners. You want a good base for your squares. Top the base with the date paste, smearing it carefully to coat the base evenly. Top with the rest of the crumbles, strewing them evenly over the paste with your hands.
Bake the squares for 30?40 minutes, until the edges begin to brown slightly. Remove from the oven and cool completely in the pan set on a wire rack. Optional: refrigerate until really cold so that cutting them is easier. I don't do this because I think a room-temp, if not slightly warm, date square is a million times yummier. Cut into 16 squares and serve.