To heighten the flavor of apples in these crumbly fruit bars, we steeped dried apple slices in cider; dried cherries lend hints of color and tartness. And the bars are a cinch to make: Some of the dough is first pressed into the pan and covered with softened fruit; the remaining dough is then sprinkled over the top before baking.

　　

Ingredients

Makes 2 dozen

　　1 cup (2 sticks) cold unsalted butter, cut into pieces, plus more for pan

　　3 cups dried apples (about 7 ounces)

　　3/4 cup dried cherries (about 4 1/2 ounces)

　　1 3/4 cups apple cider

　　3/4 cup plus 2 tablespoons packed light brown sugar

　　1 teaspoon ground cinnamon

　　2 cups old-fashioned rolled oats

　　1 1/2 cups all-purpose flour

　　1/2 teaspoon baking soda

　　1/2 teaspoon salt

　　

Step 1

Preheat oven to 375°F. Butter a 9 by 13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened, about 5 minutes. Reduce heat to low and simmer, covered, 5 minutes more. Drain, reserving 2 tablespoons liquid. Let cool.

　　

Step 2

Coarsely chop fruit. Combine with 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid in a bowl.

　　

Step 3

Whisk together oats, flour, baking soda, salt, remaining 3/4 teaspoon cinnamon, and remaining 3/4 cup brown sugar. Cut in cold butter with a pastry blender or 2 knives until mixture resembles coarse meal with a few larger clumps remaining.

　　

Step 4

Press 4 cups of oat mixture evenly into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture evenly on top.

　　

Step 5

Bake until golden brown, about 35 minutes. Let cool completely in dish on a wire rack. Cut into 24 bars. Bars can be stored at room temperature in an airtight container up to 3 days.

　　Martha Stewart's Cookies