Peel and chop two apples and place them in a pot along with sugar, water, lemon juice, cinnamon, and cloves. Bring to a boil and then lower the heat and simmer for about 10 minutes or until apples are tender. Stirring occasionally.

If you don’t have quick oats you can make them out of old-fashioned oats by pulsing them in a food processor. You need 1 cup of quick oats for this recipe so put in 1 ½ cups of old-fashioned rolled oats and pulse them 4-5 times to break them up.

Mix the gluten-free flour, quick oats, brown sugar, baking soda together and then cut in the cold buttery spread. You can cut in the buttery spread with a pastry cutter or two forks. Or use a food processor and pulse the ingredients until you have a crumbly mixture.

Take one cup of the crumb mixture and set aside. Press the remaining mixture into the bottom of a 9×9-inch baking dish.

Spread the apple filling mixture over the crust and then crumble the remaining crumb mixture evenly over the top.

Bake at 350° for 35 minutes. Remove after baking and place the pan on a wire rack to cool. Then cut into bars.

The bars can be stored on the counter for 2-3 days or refrigerated for up to 4-5 days.