We gave our Crumbly Oat and Apricot Bars a fall makeover with apples, making a sweet compote to spread over the oat and honey shortbread that doubles as both crust and crumbly topping. Pack these bars up for school lunches, slip them onto a holiday cookie platter, or serve with afternoon tea.
For the apple compote:
For the oatmeal crust:
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...