Ingredients:

  • 1.5 cups (150g) certified gluten-free oat flour
  • 1 cup (96g) almond flour
  • 0.5 cup (100g) brown sugar, packed
  • 0.5 tsp (3g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (113g) unsalted butter, chilled and cubed
  • 2 cups (300g) pitted Medjool dates, chopped
  • 0.5 cup (120ml) boiling water
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 0.25 tsp (1g) salt

Instructions:

  1. Preheat the oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  2. In a large bowl, whisk together the oat flour, almond flour, brown sugar, baking powder, and salt. Use a pastry cutter or fork to cut in the chilled butter until the mixture resembles coarse crumbs with pea-sized lumps.
  3. Combine chopped dates, boiling water, lemon juice, cinnamon, and salt in a saucepan over medium heat. Stir constantly for 5–7 minutes until the mixture thickens into a glossy paste. Remove from heat and stir in the vanilla extract.
  4. Press exactly half of the crumble mixture firmly into the bottom of the prepared pan.
  5. Spread the date filling evenly over the base, smoothing the top with a spatula.
  6. Sprinkle the remaining crumble over the dates, pressing very lightly to adhere. Bake for 30–35 minutes until the edges are golden brown.