Step 1

Preheat oven to 350˚F. Line an 8-inch square baking pan with parchment paper, letting the parchment paper hang over the sides. Set aside.

Step 2

Pit and chop dates. Add water, lemon juice, brown sugar and dates to a large pot. Bring to a boil over medium heat. Turn down heat to medium low heat and simmer for approx. 5 minutes, stirring constantly until dates start to break down.

Step 3

Add baking soda, stir to combine.

Step 4

Add raspberries and continue to cook until mixture has thickened and water has evaporated. Remove from heat and set aside.

Step 5

In a large bowl add oats, flour, brown sugar, baking powder and salt. Mix to combine. Add half of the butter in chunks and rub/mix into flour mixture. Add the last of the butter and mix/rub until incorporated. See images above for reference.

Step 6

Add half of the crumble to your prepared pan and spread out evenly while pressing down firmly with your fingers.

Step 7

Next, add raspberry date filling, spreading out evenly.

Step 8

Add the rest of the crumble to cover the top.

Step 9

Bake for 35-40 minutes or until crisp and browned and the middle has set. Let cool on a wire rack.

Step 10

Let squares rest for 2-3 hours or overnight before cutting into squares.