A cross between apple pie and crumb cake, these cookie bars are perfect for parties, picnics, and crowds, and a great addition to any cookie platter. For the best taste and texture, I recommend you use any combination of Macintosh, Cortland, or Golden Delicious apples for the filling.

　　

Ingredients

makes 16 (2- by 3-inch) bars

　　

CRUST

1 cup regular rolled oats (not quick cooking)

　　1 1/4 cups sprouted spelt flour

　　1/2 teaspoon baking powder

　　1/2 teaspoon sea salt

　　1/2 cup canola oil

　　1/3 cup light agave nectar

　　1 large egg, beaten

　　

FILLING

5 large apples, peeled, cored, and sliced

　　1/3 cup light agave nectar

　　1 teaspoon ground cinnamon

　　1/4 teaspoon ground nutmeg

　　1/4 cup arrowroot powder

　　Juice of 1/2 lemon

　　

TOPPING

1 cup regular rolled oats (not quick cooking)

　　2/3 cup sprouted spelt flour

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon sea salt

　　1/2 cup unsalted butter or non-hydrogenated butter substitute, cold, cut into pieces

　　1/2 cup light agave nectar

　　

Step 1

Preheat the oven to 325°F. Lightly oil a 10- by 15- by 1-inch jelly roll pan with canola oil spray.

　　

Step 2

In a bowl, prepare the crust by combining the oats, flour, baking powder, and salt. Stir in the canola oil, agave nectar, and egg. Spread the mixture evenly in the prepared baking pan.

　　

Step 3

Prepare the filling by tossing the apples with the agave nectar, cinnamon, nutmeg, arrowroot powder, and lemon juice. Spread the filling evenly over the bottom crust.

　　

Step 4

Make the crumb topping by mixing the oats, flour, cinnamon, and salt in a bowl. Add the butter pieces and cut into the flour using your fingers or a pastry blender. Add the agave nectar and mix together. The topping will be thick and sticky. Sprinkle the crumb topping evenly over the apples, all the way to the edges of the pan.

　　

Step 5

Bake for 40 minutes, or until the topping is golden and the apples are tender. Let cool in the pan for 15 to 20 minutes before cutting into bars.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.