Date Squares
There’s a sense of nostalgia that fall brings. Halloween movies, family recipes simmering on the stovetop, and crisp evenings echo a simpler time that invites us to turn inward. It’s a season built on memory, where comfort and tradition take center stage. To Die For: A Cookbook of Gravestone Recipes embodies this wistful spirit. With its ghostly edge and collection of comfort classics, it’s a cookbook made for autumn. For Edible San Diego’s fall Cookbook Club, we’re digging deeper with author Rosie Grant and highlighting three standout recipes ideal for the season ahead.
Simple and quietly comforting, the Date Squares prove that even the most straightforward recipes can endure. Their old-fashioned roots feel surprisingly current, as dates have enjoyed renewed popularity in modern baking. This classic treat is ideal for beginners and sure to be loved by all.
let’s cook together » Cookbook Club: Recipes that Inspire Remembrance from the Great Beyond
This recipe is from the book TO DIE FOR. Copyright © 2025 by Rosie Grant. Published on October 7, 2025 by William Morrow, an imprint of HarperCollins Publishers. Reprinted by permission.
Rosie’s author photo and recipe photos are by Jill Petracek. Gravestones photography by Rosie Grant.
» Copies of To Die For are available for purchase directly from the publisher
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FROM THE PAGES
Cookbook Club originally published in issue 84.
Ingredients
MAKES ONE 8-INCH SQUARE PAN
FILLING
- 1⁄2 pound pitted dates
- 1 teaspoon brown sugar
- 1 teaspoon vanilla extract
CRUMBLE
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1 cup (2 sticks) butter
- 1 cup brown sugar
- 2 cups rolled oats
Make Date Squares
- Preheat the oven to 325°. Grease an 8 × 8-inch baking dish.
- Make the filling: In a medium saucepan, combine the dates, 1⁄2 cup water, and the brown sugar and boil until soft and smooth (add more water if needed to prevent sticking). Add the vanilla and stir to combine.
- Make the crumble: Into a large bowl, sift the flour, baking soda, and salt. Cut in the butter. Add the brown sugar and rolled oats and mix well.
- Spread half of the crumble into the baking dish and pat it smooth. Cover the crumble evenly with the filling. Cover the filling with remaining crumble. Pat it smooth.
- Bake until the crumble is golden brown, 30 to 40 minutes.
MARIE PATENAUDE DUPUIS
Marie was a woman of contrasts: sweet, loving, and quiet, but also known for a sharp wit and the ability to swear like a trucker when the situation called for it. Her hands, worn and calloused from years of cooking and gardening, were as much a part of her story as her soft heart. Her family recalls that cooking was not just a duty or a necessity for Marie—it was a way to bring everyone together, to express love, and to create a legacy of memories tied to the taste and smell of her food.
