1/3 cup granulated sugar
2 tbsp lemon juice
1/2 tsp ground cinnamon
Cheddar crust and crumble:
1 1/2 cups large-flake rolled oats
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 tsp salt
3/4 cup butter, melted
1 cup shredded extra-old Cheddar cheese
Line a 9-inch square metal cake pan with parchment paper, leaving 1-inch overhang for handles. Set aside.
Cheddar crust and crumble: In bowl, whisk together oats, flour, sugar and salt. With fork, stir in butter until mixture clumps and is crumbly. Add cheese, tossing to mix. Press all but 1 cup evenly into prepared pan. Bake in centre of 350 F oven until edges are golden, about 15 minutes. Let cool.
Meanwhile, peel, core and slice apples 1/2-inch (1 cm) thick. In skillet, bring apples, sugar, lemon juice and cinnamon to boil, adding up to 1/4 cup water if apples stick to pan. Reduce heat and simmer, stirring occasionally, until tender-crisp, about 5 minutes.
Spread apple mixture over base; sprinkle with remaining oat mixture. Bake in centre of 350 F oven until golden, about 30 minutes. Let cool in pan on rack; cut into squares.
(Make Ahead: Cover and refrigerate for up to 3 days. Or layer between waxed paper in airtight container for freeze for up to 2 weeks.) Makes 20 squares.
Variation: Oatmeal Apple Bars: Omit cheese.
Source: Canadian Living Magazine, July 2006