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Jewish World Review DIY healthy lunchbox treats: HOMEMADE FRUIT BARS for kids and brown-bagging adults alike By Carolyn Malcoun, EatingWell JewishWorldReview.com | When it comes to lunch, not much has changed since I was a kid -- even at age 34, I'm still envious when a coworker pulls out a treat that I wish I had in my lunch bag! Whether you're packing a lunch for the kids or brown-bagging it at work, it's always nice to include a little treat. I like to make these easy, healthy homemade fruit bars on Sunday afternoons. This recipe makes a nice-size batch and holds well for up to five days, so I can put them in my lunchbox all week as a special treat. And whether or not you're a baker, this is one of the easiest dessert recipes the EatingWell Test Kitchen has ever created. The crust comes together in a snap in a food processor and doubles as the topping with some more chopped nuts stirred in. Is your child's school a nut-free zone? These fruit bars are equally good when made with oats. You don't have to get out your rolling pin: Just press the crust into the pan. The versatile fruit filling works with fresh, frozen or even dried fruit. You can make the bars with an apple-cinnamon filling when good local apples are available, but they are equally great filled with summer-ripe peaches or dried fruit in the winter. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. These easy apple-cinnamon fruit bars make a big batch -- perfect for potlucks and parties alike during any time of the year. APPLE-CINNAMON FRUIT BARS Makes: 18 bars Prep Time: 40 minutes Total Time: 2 3/4 hours (including 1 1/2 hours cooling time) Crust: 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided 3/4 cup whole-wheat pastry flour (see note) 3/4 cup all-purpose flour 1/2 cup sugar 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into small pieces 1 large egg 2 tablespoons canola oil 1 teaspoon vanilla extract 1/4 teaspoon almond extract Fruit filling: 6 cups diced peeled apples, divided 1/2 cup apple cider or orange juice 1/2 cup sugar 1/4 cup cornstarch 1 1/2 teaspoons ground cinnamon 1 teaspoon vanilla extract To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping. Preheat oven to 400 F. Generously coat a 9-by-13-inch baking dish with cooking spray. To prepare fruit filling and assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon vanilla. Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust.. Sprinkle the reserved topping over the filling. Bake the bars for 15 minutes. Reduce oven temperature to 350 and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours. Note: Lower in protein than regular whole-wheat flour, whole-wheat pastry flour is milled from soft wheat and has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural foods stores. Store in the freezer. Recipe nutrition: Per bar: 193 calories; 9 g fat (2 g sat, 2 g mono); 19 mg cholesterol; 27 g carbohydrate; 11 g added sugars; 3 g protein; 2 g fiber; 69 mg sodium; 74 mg potassium 2 Carbohydrate Servings Exchanges: 2 carbohydrates (other), 2 fat Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Eating WEll Inc.. Distributed by Tribune Media Services Inc.