Ingredients

Crust

• 1 ½ cups oat flour
• ½ cup powdered sugar
• ¼ tsp fine sea salt
• 8 Tbsp cold unsalted butter, cut into small chunks
• 1 egg
  

Filling

• 2 Tbsp unsalted butter
• 2 SweeTango® + 1 EverCrisp® (about 1 ¼ lb.), peeled, cored, and thinly sliced (enough to yield 4 cups)
• 2 Tbsp granulated sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
  

Topping

• 1 ⅓ cup old fashioned oats
• ½ cup brown sugar
• 2 Tbsp unsalted butter
• ¼ cup tahini
• 1 Tbsp finely chopped candied ginger
• ½ tsp kosher salt
  

Directions

1. Preheat oven to 375° F. Line an 8 in. × 8 in. or 9 in. × 9 in. baking pan with parchment paper and set aside.
   

Crust

1. In a food processor, pulse together flour, powdered sugar, and salt. Add butter and pulse until it resembles cornmeal.

2. Pulse in egg until a soft, crumbly dough forms. Scoop dough into prepared pan and press evenly to cover bottom. Prick all over with a fork and chill in the freezer for 30 minutes.

3. Bake crust for 20-25 minutes, until golden. Let cool while you prepare the filling.
   

Filling

1. In a large sauté pan, melt butter over medium-low heat. Add apples, granulated sugar, cinnamon, and vanilla, then stir to coat. Cook until apples are softened, approximately 15 minutes.

2. Spoon apples evenly into baked crust, scraping the pan to collect caramelized juices.
   

Assembly & Final Bake

1. In a food processor, pulse together oats, sugar, butter, tahini, ginger, and salt until coarse crumbs are formed. Scatter crumb over the top of the apples.
   

2. Bake at 375º F for 30-40 minutes, until golden brown. Let cool completely before cutting into bars. Sprinkle black sesame seeds on top for an additional crunch!