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Heat the oven to 350 degrees F and arrange a rack in the middle. Generously coat an 8-by-8-inch baking dish with butter and set it aside. Place the apples, vanilla extract, sugar, and water in a small pot over low heat and cover. Cook for approximately 20 minutes. Once the apples are tender, smash them with the back of a spatula until you have a chunky compote texture. Meanwhile, make the crust: Place the oats, both flours, and the salt in a large heatproof bowl and stir to combine. Place the measured butter, honey, and brown sugar in a saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes. Immediately pour the butter mixture over the oat mixture and stir until the oats are evenly coated. When the mixtures cool enough to handle but still warm, use a measuring cup to evenly press half of it (about 1 1/2 cups) into the bottom of the prepared baking dish; set it aside. Spread the apple compote evenly over the oat base. Evenly sprinkle the remaining oat mixture over the apple compote and gently press it in with your fingers. Bake until the top is browned, about 30 to 40 minutes. (If youre using a glass or ceramic baking dish, it may take 5 minutes longer.) Remove from the oven to a wire rack and let cool completely before cutting into squares, about 1 to 2 hours.
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Long twisted spoon for stirring and layering cocktails
Milled whole oats — pancakes, muffins, cookies, porridge bread