Wine & Date Crumble Bars

Wine & Date Crumble BarsHave you ever walked through the store and seen an item that you don’t normally buy, but you remember way back to when your mom made you cookies from that item and so you buy said item in a fit of nostalgia?  Yes?  Oh good.

Because that’s what I did the other day at Costco.  And because I was at Costco, I bought 3 pounds of the darn things.  Needless to say, I’m over my nostalgia and trying to figure out a way to use up the other three-quarters of this ginormous tub of pitted dates!

Wine & Date Crumble BarsEnter in this recipe, which handily disposed of about a pound of the dates!  And it’s pretty tasty too.  The crumbles are perfectly crumbly and the filling is exotically sweet.  Walnuts were added to the filling, which have protein and anti-oxidents.  The dates are rich in potassium and fiber too.  So I’m sure those qualities counteract anything bad in the sugar, white flour, or butter in these bars.  Dare I say they are healthy?

Wine & Date Crumble BarsHmmm….perhaps I dare not.  But I will say they are delicious and quite filling. I used Harvest Mist in this recipe since the honey flavors in the wine compliment the exotic sweetness in the dates.

You’ll definitely want a plate, or large napkin, or a kitchen sink around to eat these over as the crumbles will go everywhere!

Wine & Date Crumble Bars

Wine & Date Crumble Bars

Ingredients

For the filling:

  • 1 and 1/2 cups Harvest Mist
  • 1 pound pitted dates, roughly chopped (makes about 3 cups)
  • 1/4 cup sugar
  • 1/2 cup chopped walnuts

For the crust:

  • 1 cup packed brown sugar
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 cups old fashioned oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 and 1/2 sticks) of cold butter, broken into small pieces

Directions:

Wine & Date Crumble Bars

  1. Make the filling.  Place the dates, sugar and wine in a medium size saucepan.  Turn the heat to medium and simmer the mixture, stirring often.  Cook for about 15 minutes or until the liquid is thickened and the dates are breaking down.  The filling should look something like the photo above.  Take off of heat and stir in the walnuts.  Set aside and allow to cool completely.
  2. Meanwhile, make the crust. Pulse the brown sugar, flour, oats, baking soda and salt in a blender or food processor to combine.  Pour the flour mixture into a bowl, and use a pastry cutter or fork to cut in the cold butter.  The final mixture should resemble coarse crumbs.
  3. Preheat oven to 400 degrees F.
  4. Pour half of the crust mixture into an ungreased 13X9 inch pan.  Spread the crust mixture out and pack down firmly with your fingers to evenly coat the bottom of the pan.  Spread the cooled date filling evenly over the crust.  Finally, sprinkle the remain half of the crust mixture over the dates, pressing lightly with your fingers.
  5. Bake for 25 minutes or until lightly browned.  Cool slightly, and cut bars while they are still in the pan.

Wine & Date Crumble BarsThis will make 16 large bars like I’ve pictured here…but feel free to cut them smaller.  Additionally, if you like coconut, you could sprinkle a half cup of shredded coconut over the top of everything in step 4.  I didn’t have any coconut though, so mine are coconut-free.

I hope you enjoy these cookies. Now I’m off to pour a glass of Harvest Mist and gobble up a few. If you make a batch, let me know what you thought of them in the comments.  Cheers!

Wine & Date Crumble Bars
 
Prep time
Cook time
Total time
 
Crumble bar cookies made with our semi-dry white wine, dates, and walnuts.
Peaceful Bend Vineyard:
Recipe type: Dessert
Serves: 16
Ingredients
  • For the filling:
  • 1 and ½ cups Harvest Mist
  • 1 pound pitted dates, roughly chopped (makes about 3 cups)
  • ¼ cup sugar
  • ½ cup chopped walnuts
  • For the crust:
  • 1 cup packed brown sugar
  • 1 and ½ cups all-purpose flour
  • 1 and ½ cups old fashioned oats
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1 and ½ sticks) of cold butter, broken into small pieces
Directions
  1. Make the filling. Place the dates, sugar and wine in a medium size saucepan. Turn the heat to medium and simmer the mixture, stirring often. Cook for about 15 minutes or until the liquid is thickened and the dates are breaking down. Take off of heat and stir in the walnuts. Set aside and allow to cool completely.
  2. Meanwhile, make the crust. Pulse the brown sugar, flour, oats, baking soda and salt in a blender or food processor to combine. Pour the flour mixture into a bowl, and use a pastry cutter or fork to cut in the cold butter. The final mixture should resemble coarse crumbs.
  3. Preheat oven to 400 degrees F.
  4. Pour half of the crust mixture into an ungreased 13X9 inch pan. Spread the crust mixture out and pack down firmly with your fingers to coat the bottom of the pan. Spread the cooled date filling evenly over the crust. Finally, sprinkle the remain half of the crust mixture over the dates, pressing lightly with your fingers.
  5. Bake for 25 minutes or until lightly browned. Cool slightly, and cut bars while they are still in the pan.
Notes
Makes 16 large bars. Sprinkle a ½ cup of shredded coconut over the top of the crumbles in step 4 if you wish.