Cranberry-Date Crumble Squares

Directions

1. Preheat oven to 350°F (180°C). In a small saucepan place lentils and add enough water to cover by an inch. Bring to a simmer and cook for 10-12 minutes, until just tender. Drain well and set aside to cool. Spread lentils out on a paper towel to drain as much moisture as possible.
2. In a large bowl, combine flour, oats, brown sugar, baking soda, and salt. Add butter and mix with a fork until mixture is well combined and crumbly. Add lentils and toss to combine. Press half the crumbs into an 8x8-inch (20x20-cm) pan that has been sprayed with nonstick cooking spray.
3. In a small saucepan, combine cranberries, dates, sugar, and orange juice over medium heat. Bring to a boil and simmer, stirring often, for about 10 minutes or until berries burst and mixture becomes thick and jamlike. Remove from heat and set aside.
4. Spread the filling over the crust and sprinkle with remaining crumbs, squeezing as you go to create bigger clumps. Bake for 30-35 minutes, until pale golden and bubbly around edges. Cool in pan on a wire rack.