Date Squares
Classic Canadian date squares featuring a sweet, sticky date filling sandwiched between a buttery, crumbly oat topping and base.
About this date squares
Date squares are a Canadian bake-sale classic: a thick layer of soft, cooked dates sandwiched between two layers of buttery oat crumble. In Western Canada, especially the Prairies, they're often called 'matrimonial cake', a name that turns up in community cookbooks from the early 1900s.
The filling is just chopped dates simmered with water and a little brown sugar until jammy. Some bakers add orange zest or lemon juice to brighten it. The crumble is rolled oats, flour, brown sugar, butter and baking soda, with half pressed in the bottom of the pan and half scattered on top.
Let the squares cool completely, ideally overnight, before cutting. They slice cleaner and the flavour deepens.
Ingredients
- 250 mL water
- 450 g pitted dates — chopped
- 125 mL granulated sugar — for filling
- 5 mL vanilla extract — for filling
- 250 g all-purpose flour
- 200 g rolled oats
- 175 g packed light brown sugar
- 2 ½ mL baking soda
- 250 g cold unsalted butter — cut into cubes
Equipment
- Medium saucepan
- 9x13 inch baking pan
- Large mixing bowl
- Pastry blender (optional)
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Prepare the date filling: In a medium saucepan, combine chopped dates, 250 mL water, and 125 mL granulated sugar. Bring to a boil over medium heat, then reduce heat and simmer for 8-10 minutes, stirring occasionally, until the dates break down and the mixture thickens. Remove from heat and stir in 5 mL vanilla extract. Set aside to cool slightly.
10 min timer - 2
Preheat oven to 180°C (350°F). Lightly grease and flour a 23x33 cm (9x13-inch) baking pan, or line with parchment paper, leaving an overhang on the sides.
- 3
Prepare the crumble topping/base: In a large bowl, whisk together all-purpose flour, rolled oats, brown sugar, and baking soda.
- 4
Cut in the cold butter: Using a pastry blender, two knives, or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Do not overmix.
- 5
Form the base: Press about two-thirds of the crumble mixture evenly into the prepared baking pan. Press firmly to create a compact base.
- 6
Add the filling: Spread the cooled date filling evenly over the oat base.
- 7
Add the topping: Crumble the remaining oat mixture evenly over the date filling.
- 8
Bake for 30-35 minutes, or until the topping is golden brown and the edges are lightly browned. Watch carefully to prevent burning.
35 min timer - 9
Cool completely before cutting: Let the date squares cool completely in the pan on a wire rack before cutting into squares. This is crucial for clean cuts.
Notes
- Cooling completely is key for clean cuts. If you cut them warm, they will fall apart.
- For extra flavour, add a pinch of cinnamon or nutmeg to the crumble mixture.
Substitutions
- Rolled oats: Quick oats (texture will be slightly different)
- Light brown sugar: Dark brown sugar (will result in a richer molasses flavour)
Storage
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Freezer
Freeze individual squares in an airtight container for up to 3 months. Thaw at room temperature.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
Date Squares: common questions
Why are date squares called matrimonial cake?
The origin isn't documented. It's a regional name used mainly in Western Canada, and popular stories link it to wedding teas.
Can I freeze date squares?
Yes. Wrap them well and freeze for up to 3 months. Thaw at room temperature.
Do I have to use Medjool dates?
No. Cheaper pitted baking dates work perfectly once simmered.
How do I make date squares gluten-free?
Use certified gluten-free oats and a 1:1 gluten-free flour blend.
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