Crust Directions

Line a 13×9-inch metal baking pan with aluminum foil or parchment paper, leaving an overhang so you can lift the bars out after baking. Spray the pan and foil with nonstick cooking spray.

Add the butter to a medium saucepan set over medium-low heat. Melt the butter, swirling the pan frequently. Once the butter has melted, it will start to bubble and foam. Continue to cook (continuing to swirl the pan) until the melted butter turns golden brown and smells nutty. Be patient and it watch carefully, it can go from brown to burned quickly. Turn off the heat under the pan, and let the butter cool until lukewarm.

In a large bowl, whisk together the butter, sugar, and the salt. Beat in the egg yolks. Use a rubber spatula to stir in the flour until completely incorporated. The dough will be thick and stiff. Transfer about 2 cups to the prepared pan and press into an even layer in the bottom of the baking dish. Prick the dough all over with a fork, then chill in the refrigerator for at least 30 minutes, or until firm.

Crumb Topping

The reserve dough is the crumb topping. Use your fingers to mix the remaining mixture with the 1/4 cup of oats until you have coarse crumbs. I like to squeeze the mixture to make larger crumbs, set aside until needed.

Meanwhile, pre heat oven to 325 F.

Bake the crust for about 20 minutes, or until it begins to set, but has not yet started to brown around the edges.

Filling Directions

Combine the apples, cranberries, honey, spices and water in a medium saucepan, and bring to a boil over high heat. Reduce the heat to medium, and continue to cook until the apple mixture is thick and syrupy, this will take about 5 minutes. Turn off the heat, and let cool for 5-10 minutes.

Spread the apple cranberry mixture in an even layer over the hot crust. Sprinkle the crumb mixture over the top. Increase the oven temperature to 350 F, and bake on a rack placed in the top of the oven for about 25 minutes, or until the crumbs are golden.

Transfer the pan to a wire rack and cool for at least 1 hour. Once cool, use the foil handles to lift the bars out. Place on a cutting board, and cut into squares before serving. Store for up to a week in an airtight container at room temperature.