Innkeeper's Breakfast Bars

Don't let the three separate layers in this recipe scare you off--they come together in a snap, and you only need to dirty up two mixing bowls. With the oatmeal crust and streusel topping, these bars remind me of an eat-with-your-hands cross between apple blueberry pie and apple blueberry crisp. They can be enjoyed any time of day: put one in a lunch box, pack some on a picnic, or munch on one in the car on your way to pick up the kids at school. You can cut them into squares, wrap them up individually, and freeze them for an instant snack.

For a comfort food dessert of the highest order, cut into the pan while they're still warm and gooey and serve them up in bowls alongside scoops of very good vanilla ice cream (homemade, perhaps?) to your dearest friends who will then love you even more than they already do. Top their bowls with a handful of fresh blueberries.

One of the nicest things about blueberries is that they freeze beautifully, so you can easily enjoy them, and these bars, all year long. You don't even have to lay them out in a single layer on baking sheets like you do for raspberries or blackberries. Just fill up a zipper bag or plastic container and toss them into the freezer. An outing to a pick-your-own farm is a wonderful way to spend the day with kids and take home some delicious bounty.

These blueberries are large and not super sweet. If yours are the smaller and sweeter wild variety, you may want to use a little less sugar in the middle layer. Choose your favorite kind of apple; a combination of tart and sweet is very nice.

The Recipe
Bottom Laye
2 cups old-fashioned oats
1 cup all-purpose flour (I use Heartland M organic)
1 cup (packed) light brown suga
1/2 teaspoon baking soda
1/4 teaspoon salt

12 Tablespoons (1-1/2 sticks/6 ounces) butter, melted
1 teaspoon pure vanilla extract

Top Laye
1 cup all-purpose flou
1/2 cup (packed) light brown suga
1/2 cup (1 stick/4 oz) butter

Middle Laye
2 cups fresh or frozen blueberries
3 generous cups unpeeled chopped apples (about 5 small/19 oz)
3/4 cup granulated suga
3 Tablespoons all-purpose flou
1/4 teaspoon freshly ground nutmeg (1/2 teaspoon if pre-ground)

For the Bottom Layer:
Heat the oven to 425 degrees. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers. I also use the bottom of a stainless steel measuring cup to help make the crust flat and even.

For the Top Layer:
Place the flour, brown sugar, and butter or vegetable oil sticks in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Set aside.

For the Middle Layer:
Place the blueberries and apples in the bowl you mixed the bottom layer in. Add the sugar, flour, cinnamon, and nutmeg and toss until well combined.

Sprinkle the top layer evenly over the fruit mixture. Bake at 425 degrees for 15 minutes, then lower the oven temperature to 350 degrees and bake until the top is golden and looks "dry," but the edges aren't too brown, about 25 to 35 minutes. Let cool in pan on a wire rack. Serve warm or at room temperature, with ice cream if desired. Store leftover bars in a cool place or refrigerate. They may also be individually wrapped in plastic and frozen.