During my recent leave, I was in a California hospital (I'm fine, thanks) where the food was exceptional. Almost every day, I ordered their apple crunch bars, but when I asked, they refused to part with the recipe.

So I went to the Internet and improvised, borrowing ideas from several recipes. This tastes just like the one I enjoyed.

Our humid climate isn't kind to the crust; if you make ahead, re-crisp in a 325-degree oven for 12 to 15 minutes. Make sure filling isn't too juicy or bars won't hold together. Taste apples; if they're very tart, increase sugar and decrease lemon juice.

CALIFORNIA APPLE BARS

Make the topping: In a medium bowl, combine flours, brown sugar, oats and cinnamon. Cut in butter with pastry cutter or crossways with two knives. Set aside.

Make the crust: Pre-heat oven to 350 degrees. Line a 12-by-14 baking pan (or equivalent; rimmed is best) with parchment paper (optional; assures crust won't stick, saves cleanup).

In food processor, pulse together flour, sugar and salt. Add butter, egg yolk and vanilla. With machine running, drizzle in cold water a drop at a time. Mixture will be crumbly.

Pour mixture into prepared pan, sprinkle with flour, dust hands with flour and press with fingers and roll with tall glass until very thin and covering pan. Bake 10 minutes and set aside to cool. Do not turn off oven.

Make filling: In a large saute pan or wok, combine all ingredients and stir over medium heat until apples are softened and liquid has largely cooked off, about 10 minutes.

Assemble: Spread apple mixture over crust. Sprinkle topping over (not too thickly; juices must bubble through).

Bake 10 minutes at 350 degrees.

Makes 18 bars.