It's a little unfair to make something that uses a fruit that was fresh, juicy, and at it's peak 9 months ago, especially when there's so much fresh produce available now (finally!). That said, every autumn I make several pint-sized jars of Spiced Apples, which are reminiscent of those bright red circles that steak houses used to put on your plate as a garnish. Mine aren't bright red (too much food coloring), but the flavor is full-bodied and delicious, and they are wonderful to have on hand for quick pancake toppings, filling for crepes, stirred into yogurt, or whatever else might sound good at the moment. I'll post the recipe below so you can keep it in mind when apples are falling off the neighborhood trees and people are giving them away or selling them cheaply. Just don't be tempted to make them now, as I once was when organic apples went on special one spring. I made a whole batch of applesauce and it was terrible...mealy out-of-season apples are not good for...well, much of anything!

Anyway, I had two jars left and was in between trips to the store (so I was low on fresh fruit). On top of that, we had just returned from a weekend away. I hadn't baked anything for three days, we had avoided all sweets on our little get away, and I was antsy to get back in the kitchen. Cookies sounded kind of boring, but I wanted to make something quick, easy, and sinful too. I made Spiced Apple Oatmeal Bars. Buttery, sweet cookie crust, chopped soft apple filling, and a crumble topping. Yum!

Spiced Apple Oatmeal Bars

1/2 cup whole wheat PASTRY flour

1/2 cup all-purpose flour

1 cup quick-cooking rolled oats

2/3 cup brown sugar, packed

1/4 tsp baking soda

pinch salt

1/2 cup cold, unsalted butter

1 pint Spiced Apples or 2 apples, peeled and coarsely chopped

Preheat oven to 350 degrees.

If using the jar of Spiced Apples, drain and coarsely chop. (If using fresh apples, place chunks in small saucepan. Add 2 tbsp water, 1 tbsp lemon juice, 1/2 tsp cinnamon, 1 tbsp vinegar (optional), and a pinch cloves. Bring to a boil, reduce heat, and simmer until soft, about 8 minutes. Drain.)

In a large bowl, combine flours, oats, brown sugar, baking soda, and salt. Using a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs. Set aside 1/2 cup crumbs to use as topping. Press the remaining mixture into the bottom of an ungreased 11x7" glass pan or a 9" square baking pan.

Spread the apple chunks evenly across the surface of the cookie crust. Sprinkle with the reserved topping. Bake 30-35 minutes. Cool on a wire rack.

Spiced Apples

You can safely reduce the sugar, if desired, but you'll probably want to try the recipe as-is at first and adjust it to taste the next time. I think I used about 4 1/2 cups this year for a more sweet-tart flavor.

In a large stockpot, combine the following and simmer 3 minutes:

6 cups sugar

4 cups water

2 tbsp ground cinnamon

2/3 cup white vinegar (you may try apple cider vinegar for a different flavor)

2 tsp ground cloves

1/4 cup lemon juice

Add 8 lbs sliced, cored apples (peeled if desired); I like to leave them as circles, but you may slice or chop if desired. Bring to a boil. Cook 5 minutes. Pour into hot, sterilized jars, wipe rims, and apply lids. Process in a boiling water canner 20 minutes. Store in a cool, dark place for up to one year.

Makes about 6 pints.