Cherry-filled oatmeal bars

Water	½ cup
Sugar, granulated	2 tablespoons
Cornstarch	2 teaspoons
Cherries, dried, chopped	1 cup
Flour, all purpose	1 cup
Oats, quick cooking	1 cup
Sugar, brown	2/3 cup packed
Baking soda	¼ teaspoon
Butter, unsalted; cold	½ cup

1. Preheat to 350°F. 
2. In a medium saucepan over medium-high heat, combine the water, granulated sugar, and cornstarch. 
3. Add the cherries. 
4. Cook, stirring constantly, until thickened and bubbly, and then continue to cook for another 2 minutes; set aside to cool. 
5. In a mixing bowl, combine the flour, oats, brown sugar, and baking soda. 
6. Cut in the butter until the mixture resembles coarse crumbs. 
7. Reserve ½ cup of the flour mixture. 
8. Press remaining flour mixture into the bottom of an ungreased 9x9x2-inch baking pan. 
9. Spread with the cherry filling. 
10. Sprinkle with the reserved flour mixture. 
11. Bake for 30 to 35 minutes, until the top is golden. 
12. Cool in the pan on a wire rack. 
13. Cut into bars.

Oatmeal raisin cookies

Flour, all purpose	¾ cup
Baking soda	½ teaspoon
Cinnamon	½ teaspoon
Salt, kosher	¼ teaspoon
Butter, unsalted, softened	½ cup
Sugar, granulated	¾ cup
Sugar, dark brown	¼ cup packed
Egg	1 large
Vanilla extract	½ teaspoon
Oats, quick cook	1 ½ cups
Raisins	½ cup

1. Preheat to 375°F; position racks in the upper and lower thirds.
2. In a medium bowl, combine the flour, baking soda, cinnamon, and salt.
3. In a large bowl, using an electric mixer, beat the butter and sugars together until light and fluffy, about 2 minutes.
4. Add the egg and vanilla.
5. At low speed, gradually add the flour mixture until just incorporated, then beat in the oats and raisins.
6. Form half of the dough into 1-inch balls, and arrange 2 inches apart on two large baking sheets.
7. Bake for 12 to 15 minutes, until lightly browned; shift the baking sheets from the top to bottom and from the back to front halfway through baking.
8. Let the cookies cool on the baking sheets 2 minutes before transferring to a rack to cool completely.

Recipe from Food&Wine Magazine, April 2014.

Peach-almond crisp

Topping
Flour, all-purpose	½ cup
Rolled oats	1 cup
Sugar, brown, firmly packed	½ cup
Salt	¼ teaspoon
Ginger, ground	1 teaspoon
Cinnamon, ground	½ teaspoon
Butter, unsalted, cold, cut into pieces	½ cup
Almonds, sliced	1 cup
Filling
Sugar	¾ cup
Tapioca, quick-cooking	2 tablespoons
Ginger, fresh, peeled, grated	1 teaspoon
Salt	Pinch
Peaches, pitted, diced	2 ½ pounds

1. Place an oven rack in the lower third of the oven, and preheat to 350°F. 
2. Grease a 12-inch oval or 9-by-13-inch rectangular baking dish with a 2 quart capacity. 
3. To make the topping, in a bowl, stir together the flour, oats, brown sugar, salt, ground ginger, and cinnamon. 
4.  Cut the butter into the flour mixture until it is crumbly. 
5. Add the almonds, and toss to mix. 
6. Cover and refrigerate while preparing the filling. 
7. To make the filling, in a small bowl, stir together the sugar, tapioca, ginger, and salt. 
8. Place the peaches in a large bowl, and sprinkle with the sugar mixture, and toss to coat evenly. 
9. Spread the peach mixture in the prepared baking dish. 
10. Sprinkle the topping evenly over the peaches. 
11. Bake until the topping is crisp and golden brown, and the peach filling bubbles slowly, about 50 minutes. 
12. Serve warm.