2 1/2 Cups Medjool Dates, Pitted And Chopped *See The Note In Filling Method
1 Cup Water
2 Tablespoon Lemon Juice
1/2 Teaspoon Baking Soda
1 3/4 Cup Quick Cooking Rolled Oats
1 Cup All Purpose Flour
3/4 Cup Brown Sugar
1/4 Teaspoon Baking Powder
3/4 Cup Salted Butter, Softened
Preheat oven to 350 Degrees Fahrenheit.
Line a 8 inch square pan with a strip of parchment paper, letting it hang over the sides, butter the other 2 sides.
*Slice the dates end to end and remove pits, then using kitchen scissors or sharp knife, chop up the dates.
In a saucepan bring the dates, water, lemon juice and brown sugar to a boil.
Add the baking soda and simmer for 5 minutes, stirring with a wooden spoon, constantly, until the dates have fallen apart.
In a bowl, combine the oats, flour, brown sugar and baking powder.
Add the butter and stir to combine.
Spread half the crisp on the bottom of the baking pan, press firmly.
Layer with the date mixture.
Cover with the remaining crisp mixture.
Bake 55 minutes or until crisp is golden brown.
Let cool on a wire rack for about 4 hours or overnight.
Cut into 9-16 squares.
*Regular dries dates can be substituted for Medjool dates.