Ingredients:
- ½ cup chopped nuts (walnuts, pecans, almonds or hazelnuts)
- ½ cup quick rolled oats
- ¾ cup whole-wheat flour
- ¾ cup flour
- ½ cup sugar
- ½ tsp. salt
- 4 Tbsp. cold butter, cut into small pieces
- 1 large egg
- 2 Tbsp. canola oil
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
Ingredients for the fruit filling:
- 3 1/4 cups diced mixed soft dried fruit (about 16 ounces), divided
- 1½ cups apple cider
- ½ cup sugar
- ¼ cup cornstarch
- 1 tsp. vanilla extract
Directions:
- To prepare crust, combine 3/4 cup nuts and oats mix, wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground.
- Add butter; pulse until well incorporated.
- Whisk egg, oil, vanilla and almond extract in a small bowl. Add the mixture to the food processor.
- Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds, it will look crumbly. Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts and oats mix. Set aside for the topping.
- Preheat oven to 400 F. Generously coat a 9-by-13-inch baking dish with cooking spray.
- Combine 2 cups dried fruit, cider, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes.
- Stir in the remaining 1 1/4 cups dried fruit and 1 teaspoon vanilla.
- Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust.
- Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
- Bake the bars for 15 minutes. Reduce oven temperature to 350 F and bake until the crust and topping are lightly brown, 25-30 minutes more.
- Let cool 2 hrs. before cutting into bars.
