Yield: 9 to 12 servings

FOR THE BARS

5 tablespoons/71 grams saltedbutter, melted, plus more for thepan

2 large eggs

½ cup/120 milliliters maple syrup 

1 cup/128 grams all-purpose flour

½ cup/50 grams old-fashionedrolled oats

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

1 teaspoon kosher salt (such asDiamond Crystal), or ½ teaspoonfine salt 

½ teaspoon baking soda

1 cup/260 grams apple butter

FOR THE TOPPING

5 tablespoons/40 grams all-purpose flour

2 tablespoons old-fashioned oats

2 tablespoons salted butter, melted

1 tablespoon packed brown sugar 

½ teaspoon ground cinnamon

Pinch salt

Step 1

Heat the oven to 350 degrees. Butter a 9-inch square baking pan.Line the pan with parchment paper, leaving a 2-inch overhang ontwo sides. 

Step 2

Prepare the bars: In a large bowl, lightly beat the eggs. Add themaple syrup and melted butter and whisk to combine. Add theflour, oats, vanilla, cinnamon, salt and baking soda and whiskuntil well-combined. Spread the batter evenly in the preparedpan.

Step 3

Dollop the apple butter evenly on top of the batter. Swirl it aroundjust to make sure it’s evenly distributed. (Don’t worry aboutdecorative swirls.)

Step 4

Make the topping: In the same bowl, stir together the flour, oats,butter, brown sugar, cinnamon and salt. Squeeze the mixture intoclumps and sprinkle evenly over the top of the batter. 

Step 5

Bake until a toothpick inserted into the center (avoiding pocketsof apple butter) comes out with moist crumbs attached, about 30minutes. Transfer to a rack to cool. 

Step 6

To serve, use the parchment paper overhang to lift the bar out ofthe pan and transfer to a cutting board. Cut into 9 or 12 evenpieces. Store in an airtight container at room temperature for upto 3 days. (You could also freeze for up to 3 months; thaw at roomtemperature before serving.)

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