Fruit Crumb Bars
Contributed by Susan
Source: Martha Stewart Living Magazine, DEC1999/JAN2000
Makes about 5 dozen

It takes much less time to make the cranberry version of these, as there is
no peeling or slicing involved.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
4 cups quick-cooking oats
1 1/2 cups packed light-brown sugar
1 1/2 cups (3 sticks) unsalted butter, cut into 1/2-inch pieces
1 recipe Apple or Cranberry Filling (recipes follow)

1. Heat oven to 375°. In a large bowl, whisk together flour, baking soda,
salt, and cinnamon. Stir in oats and brown sugar. Using fingers, cut butter
into mixture until combined; mixture should be crumbly but hold together.

2. Line an 11-by-17-inch baking pan with parchment paper. Press 5 cups oat
mixture into bottom of pan. Spread filling over oat mixture. Sprinkle
remaining oat mixture over filling. Bake until golden, about 40 minutes.
Transfer to a wire rack to cool. Cut into about 60 1¼-by-2½ inch pieces.
Serve.

Apple Filling
Makes 5 cups

4 tablespoons unsalted butter
1/4 cup plus 2 tablespoons packed light-brown sugar
10 Granny Smith apples, cored, peeled, and cut into 1/2-inch pieces
1 tablespoon ground cinnamon
Juice of half a lemon

1. Heat 2 tablespoons butter and 3 tablespoons brown sugar in a large
skillet over high heat. When the butter is melted and bubbling, add half
the apples. Sprinkle the apples with 1 1/2 teaspoons cinnamon. cook,
stirring occasionally, until apples are soft and slightly golden, about 12
to 15 minutes. Transfer to a large bowl.

2. Heat remaining butter and sugar in skillet. Add remaining apples and
cinnamon. Cook according to step 1. Transfer cooked apples to a large bowl.
Stir in lemon juice. Cool completely before using for cookies.

Cranberry Filling
Makes 3 3/4 cups

6 cups cranberries *
1 cup sugar
1 cup golden raisins

Place cranberries, sugar and 1/4 cup water in a medium saucepan over medium
heat. Bring to a simmer, and cook until cranberries burst and the liquid
they have released has become slightly thickened, 12 to 15 minutes. Stir in
golden raisins. Transfer to a large bowl to cool. Cool completely before
using for cookies.

* If fresh cranberries are not available, frozen will work just as well.