Chewy Apple, Fruit and Nut Bars

These bars came out of a simple idea: use apples as the sweetness and let the dried fruit do the rest. Stewing the apples first is the part I would never skip. Raw apple would leave the bars wet in the middle, but once the fruit has softened and given up some of its liquid, the mixture bakes into something chewy rather than soggy. You can see the difference on the spoon, too. The stewed apple turns into a thick, glossy paste that holds everything together.

A word about the dried fruit. Apricots and dates bring a deep, almost toffee-like sweetness, while cranberries add a sharp little note that keeps the bars from tasting flat. Chop the bigger pieces by hand so they spread through the mixture instead of sinking to the bottom. If you only have one kind of dried fruit to hand, use it. The bars will still be good.

Apples are a useful fruit to know about. They keep well in a cool place for weeks, and the sugar in a ripe apple deepens as it cooks, which is why a stewed apple tastes so much sweeter than the raw one in your hand. That is also why the bars need no added sugar beyond what the fruit gives them. Nuts add the crunch and a bit of richness, and a spoonful of desiccated coconut gives a faint sweetness that people often can't place.

Storage is easy. Once cold, keep the bars in an airtight tin for three or four days. They also freeze well in a single layer, and a square thawed on the counter makes a good mid-morning snack. Reheating them for a few seconds in the microwave brings back the chew if they have firmed up.

For serving, I like these with a cup of tea in the afternoon, or alongside a bowl of plain Greek yoghurt for a slightly more substantial breakfast. They also pair nicely with a sharp cheese board if you are putting out a few things for friends. If you want a warm dessert, try the Golden Spiced Apple Filo Strudel on another day, which uses the same fruit in a very different way. For a savoury side that also uses apples, the Sweet Spiced Red Cabbage with Apples is a good match for a winter lunch.

Take them out of the oven when they are golden and firm to the touch, and let them cool in the tin before you cut. They will hold their shape better and the flavour settles a little while they rest.