Makes 2 dozen
Ingredients
· 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 rolled oats
· 1 1/2 cups all-purpose flour
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 2 sticks (16 tablespoons) cold unsalted butter, cut into small pieces, plus more for dish
Directions
1. Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened and plump, about 5 minutes. Drain, reserving 2 tablespoons liquid. Let cool.
2. Coarsely chop fruit. Combine with 2 tablespoons sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid.
3. Whisk together oats, flour, baking soda, salt, remaining 3/4 cup sugar, and remaining 3/4 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until crumbs range in size from peas to gum balls. Press 4 cups of oat mixture into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture on top.
4. Bake until golden brown, about 35 minutes. Let cool in dish on a wire rack. Cut into 24 bars. Bars can be stored in an airtight container for up to 3 days.