Adapted from Washburn Crosby Gold Medal Flour Kitchen Tested Recipes (~1930s or 1940s)
Are you as sick of winter as I am?
What better remedy for these cold and dreary days than a taste of summer fruit?
These date and apricot bars do exactly that — bringing a little sunshine to your kitchen, even when summer is still months away, thanks to canned apricots.
The bars have a tender oatmeal cookie crust and crumble topping, filled with a lush date and apricot filling. They’re actually sort of a cross between a cake and a cookie.
I used unsweetened canned apricots and pulled back on the sugar, since the dates bring plenty of natural sweetness on their own.
This recipe dates back to the 1930s and 40s and it comes from the Washburn Crosby Gold Medal Flour Kitchen Tested Recipes collection. California’s well-established canning industry meant apricots were available year-round, making them a standard pantry ingredient — and a real treat outside of summer, just as they are today.
They’re soft and delicious, and the oatmeal crust balances out the sweetness of the filling.
For cleaner cuts, I’d recommend chilling them before slicing — and if you’re bringing them to an event, consider transporting them right in the pan.
Give them a try!
Date & Apricot Bars
Ingredients
Apricot Filling
- 6 ounce dates, chopped (approximately 1 cup)
- 2 15- ounce cans lite/no sugar added apricots, chopped (approximately 2 cups)
- ¼ teaspoon salt
- 3 tablespoons water
Oatmeal Dough (used as both the base and topping
- ¾ cup unsalted butter melted
- 1 cup brown sugar loosely packed
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups quick-cooking oatmeal
Instructions
- Prepare the date and apricot filling
- In a saucepan, stir together the dates, apricots, and water.
- Cook until the mixture thickens (about 5 minutes).
- Stir in the salt.
- Set aside to cool while making the oatmeal dough.
- Note: You can make this ahead of time and refrigerate in an airtight container until needed.
- Prepare the oatmeal dough
- Grease a 8×12 inch pan
- Preheat oven to 350 degrees
- In a large mixing bowl, combine the melted butter and brown sugar.
- Stir in the vanilla.
- Sift or whisk the flour, baking soda, and salt together and gently stir into the butter mixture.
- Gently stir in the oatmeal, working into a soft dough.
- Separate the dough in half.
- Assemble
- Press half of the mixture onto the bottom of the prepared baking pan.
- Spread the cooled date and apricot filling over the entire surface.
- Sprinkle the remaining oatmeal mixture over the top.
- Bake & Serve
- Bake for 25-30 minutes (it should be bubbling a little on the edges).
- Allow to cool before cutting into squares.
- These bars are rather soft so it helps to refrigerate before slicing for cleaner cuts.
- Store in an airtight container in the refrigerator.
Notes
Large Serving; 12 slices (cut 3×4 inches).
Standard Serving: 15–20 slices (cut 3×5 or 4×5 inches).
