Apple Fritter Bars

Method

1. 1Prep the panHeat the oven to 350°F (175°C). Oil the 7x11 pan and line it with a parchment sling overhanging the long sides.
2. 2Caramelize the applesHeat the cast iron over medium. Add the avocado oil, then the apples with the cinnamon and salt. Leave them 2 minutes before stirring, then cook until browned in spots and the pan looks dry, about 9 minutes (5 to 6 if cut thinner). Wet apples sink and make a gummy layer, so don't pull them early. Spread on a plate to cool about 10 minutes.
3. 3Make the swirlStir the maple syrup, almond flour, avocado oil and cinnamon into a thick paste.
4. 4Blend the wet baseBlend the cottage cheese, eggs, maple syrup, avocado oil and vanilla in the Vitamix on high until completely smooth.
5. 5Mix the batterWhisk the oat flour, almond flour, tapioca starch, baking powder, cinnamon, nutmeg and salt. Pour in the blended base and stir just until no dry streaks remain. Rest about 10 minutes while the apples finish cooling.
6. 6Layer and swirlSpread half the batter in the pan. Scatter two-thirds of the apples over it and dot with half the swirl paste. Spread the remaining batter on top, press in the rest of the apples and dot with the remaining swirl. Drag a knife through in loose S-curves, staying above the bottom layer.
7. 7BakeBake 35 to 40 minutes, until the top is deep golden, the edges pull from the pan and a skewer in the center comes out clean. The cottage cheese keeps the center moist, so it can look done before it is. Trust the skewer.
8. 8Reduce the glazeWhile it bakes, simmer the maple syrup in a small saucepan over medium until it thickens and the bubbles turn large and slow, 2 to 3 minutes (faster in a wide pot; pull it once it coats a spoon and the path fills in slowly). Off heat, stir in the vanilla.
9. 9Glaze and coolBrush the glaze over the hot bars and sprinkle with flaky salt. Cool in the pan at least 45 minutes before lifting out with the sling and cutting into 12. They slice cleanest after an hour in the fridge.