Apple Date Bars Recipe

This apple date bars recipe begins with a mixture of chopped apples, dates, and granulated sugar, cooked until just slightly soft. Then, I’ve combined brown sugar, flour, oats, and butter with mix-ins like nuts and coconut to make a soft, oaty mixture which serves as both the base and the topping! To assemble, simply press half of the oat mixture into a tin, top with the cooked dates and apples, add the remaining oat mixture, and bake until puffy and golden brown. These date bars are incredibly easy to make, with no need for fancy tools. You’ll just need a saucepan to cook the apples, a mixing bowl for the oat layer, and a square tin for baking, plus some kitchen staples like a whisk and a spoon. No mixer required!

Key Ingredients

• Granny Smith Apples – You’ll need 1-2 apples, or about 2 cups of diced apples. I like Granny Smith because they still have a bit of a ‘bite’ after cooking, and are not overly sweet, but feel free to experiment with other varieties.
• Dates – Choose pitted dates, and chop them into small (about 1/4 to 1/2-inch pieces). Don’t make the date pieces too big, or they won’t cook down properly, and you’ll find the filling a little too chewy. And f you have some dates left over, save them to make a date and almond smoothie, or these cookie dough date balls.
• Sugars – You’ll need granulated sugar to cook the apple mixture, and dark brown sugar for the oat layer. Other sugars will work if kept in equal proportion to the original recipe.
• Unsalted Butter – Melt the butter prior to preparing the oat layer. It does not need to be completely cool before proceeding to the next step. I tested these bars with unsalted butter, but salted butter will also work.

• Rolled Oats – This date bars recipe using rolled oats (old fashioned oats), not quick or instant oats. Do not substitute quick oats, or your oat layer will turn to mush. (While it will be soft when cooked through, you do still want the structure, texture, and chewiness of rolled oats.) And don’t use steel-cut oats, which are too firm.
• Mix-Ins – I used black raisins, but golden raisins or sultanas will also work. You can also substitute dried cranberries. Walnuts add texture and crunch, but you can skip these if baking for someone with a nut allergy. Pecans also work well in these date bars. And for the coconut make sure you’ve selected unsweetened shredded coconut, not a sweetened coconut like Baker’s. (The dates already add plenty of sweetness!) You’re looking for the same type of coconut used in my coconut date balls or these basil coconut white chocolate truffles.

Tips and Tricks

• Properly prep the apples. When preparing the apples, I suggest dicing them into 1/4 to 1/2-inch cubes—no bigger or they won’t cook quickly enough, and no smaller or they’ll turn mushy. You do not need to peel the apples, just wash and remove the stem and core.
• Use an 8×8-inch metal tin. While glass works well for some recipes, for this one I suggest opting for a metal or aluminum pan rather than a glass baking dish, to make sure the bottoms of the bars cook properly.
• Don’t skip the tin lining step! Lining the tin with parchment in a criss-cross pattern makes it easy to remove the baked bars in one big slab, then place it on a cutting board for slicing. Without it, you’ll find it difficult to the bars from the tin after baking, and the slices will crumble or stick to the pan.

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5 from 2 reviews

Apple Date Bars

Recipe by becky

• Total Time1 hour 10 minutes
• Yield16 2-inch squares 1x

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An easy apple date bars recipe made with rolled oats, raisins, walnuts, and pitted dates.

Ingredients

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Nonstick spray, for greasing tin
200 grams unpeeled, cored and diced Granny Smith apples (2 ounces; about 2 cups diced apples)*
45 milliliters water (3 tablespoons)
150 grams dates, pitted and chopped (about 1 cup chopped dates, packed)
50 grams granulated sugar (1/4 cup)
170 grams all purpose flour (6 ounces; 1 1/3 cups)
150 grams dark brown sugar (3/4 cup)
90 grams rolled oats (1 1/4 cups)
1 teaspoon baking soda
170 grams unsalted butter, melted (6 1/3 ounces; 1 1/2 sticks)
45 grams raisins (1/3 cup)
25 grams walnuts, chopped (1/4 cup)
20 grams unsweetened shredded coconut (1/4 cup)

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Instructions

Preheat oven to 375° F (190° C). Line an 8 x 8-inch square tin with parchment and spray generously with nonstick spray.

Add the diced apples and water to a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, for 8 – 10 minutes, or until water absorbs and apples soften and turn fork-tender.

Add the dates and granulated sugar and cook for 5 minutes more, or until sugar dissolves and fruit looks soft and syrupy. Remove from heat.

In a medium bowl, whisk together all purpose flour, dark brown sugar, rolled oats, and baking soda. Drizzle in the melted butter, whisking until well combined. Mixture will be thick.

Stir in the raisins, walnuts, and shredded coconut.

Press half of the oat mixture into prepared tin, using your fingertips to distribute it evenly across the entire surface.

With a flexible rubber spatula, spread the date and apple mixture on top.

Top with remaining oat mixture. Pat down with your fingertips.

Bake in preheated oven for 30 minutes, or until puffy and golden brown. Allow to cool completely on a wire rack.

Slice into squares and serve. Store leftover date bars in an airtight container at room temperature for up to 3 days.

 

Equipment

dates

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raisins

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rolled oats

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Notes

*Approximately 1 large or 2 medium apples, cut into 1/2 – 3/4-inch cubes.

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Category: Brownies and Traybakes
• Method: Oven
• Cuisine: Dessert

Make-Ahead and Storage Suggestions

These apple date bars taste best on the day they are made, but the leftovers will keep well for up to three days when stored in an airtight container at room temperature.

To freeze: Apple date bars can also be frozen for up to three months. To freeze, layer bars between sheets of parchment or wax paper and freeze in an airtight container, or wrap individual squares in foil. Thaw at room temperature.

Other Bar Cookie Recipes You Might Enjoy

Raspberry Crumble Bars
Cherry Almond Blondies
Ruby and Cardamom Blondies

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!