In a saucepan, combine dates, cranberries, lemon juice and water.
Bring to a boil, then reduce heat and simmer until thickened, stirring often, about 15 minutes, stirring often
Set aside to cool
In a large bowl, combine rolled oats, flour, almond flour, brown sugar, and salt
With a pastry blender, cut in cubed butter, until a crumbly dough is formed
Firmly press half of the dough into prepared pan
Spread cooled filling evenly over the crust
Sprinkle the remaining dough mixture over the filling, pressing to firm it
Bake in center of oven until golden, about 45 minutes
Allow to cool completely before cutting into squares
I made this recipe gluten-free by using certified gluten-free oats, and a gluten-free flour blend in place of the all purpose flour.Make this recipe vegan by substituting the butter for vegan butter, or cold coconut oil.