Date and Oat Crisp



For The Filling:

  • 1 1/3 cup pitted, chopped dates
  • 1 1/3 cup dried apricots, chopped
  • 1 cup water
  • 1/2 cup shredded unsweetened coconut

For The Oat Layers:

  • 2 cups rolled oats
  • 1 cup whole wheat flour
  • 1/2 cup raw sugar
  • 4 Tbsp. vegan margarine
  • 1/3 cup water 


Step One:
Preheat oven to 400 degrees. Line a 12x8 baking pan with foil.

Step Two:
To make filling: put dates and apricots in a small saucepan and add water. Bring to a boil, reduce heat and cook for 3-4 min, stirring frequently until fruit is pulpy and water is absorbed. Stir in coconut and set aside.

Step Three:
To make base and top oat layer: combine oats, flour, and sugar in a bowl, make a well in the center, and add margarine and water. Mix with a knife until ingredients are evenly moistened

Step Four:
Press 1⁄2 the oat mixture into the prepared pan, pressing firmly. Spread filling over oat mixture, sprinkle remaining oat mixture evenly on top and press lightly with a fork or wax paper.

Step Five:
Bake 30 min or until golden brown. Cool in the pan then lift out and cut into squares.